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Savor this classic dessert of rich and creamy crème caramel flavored with lemon zest.
Sugar - 1/2 cup
Whole Eggs - 4 large eggs
Egg Yolks - Egg yolks of 2 large eggs
Water - 1/2 cup
Cornstarch - 1 tsp
Sugar - 1 1/2 cup
Evaporated Milk - 1 cup
Vanilla Flavor - 1/2 tsp
Pre-heat oven at 325 F
Place sugar in a heavy saucepan or copper bowl.
Set saucepan or copper bowl over medium fire until sugar starts to caramelize.
Immediately distribute the caramelized sugar into the 2 pieces leche flan molder then spread evenly. Set aside.
In a mixing bowl with wire whip attachment, beat whole eggs and egg yolks at low speed for 1 minute.
In another mixing bowl with wire whip attachment, combine water, cornstarch, sugar, evaporated milk and vanilla flavor. Mix thoroughly at low speed until all ingredients are well incorporated.
Once the milk mixture is well incorporated, add the egg mixture.
Mix at low speed for approximately 10 minutes.
Strain the mixture while pouring equally onto the prepared leche flan molders. Remove froth on top of the mixture so that the flan comes out smooth.
Cover the molders with aluminum foil and place it over a bigger pan. Fill the pan with water so that half of the leche flan molders are submerged.
Bake the leche flan for 50-55 minutes or until top is set.
Once baked, pull out from oven and remove it from pan. Allow the flan to cool completely in the molder. Once cooled, remove flan from molder serving.