When the holiday season rolls in, so does all the yummy food. This is when inspiration to cook and feed people (and yourself) is at its peak. I guess it's also the most forgiving time of the year cuz you must forgive yourself for all the sugar and fat you will stuff your faces with.
More often than not, I'm unofficially in charge of the dessert when Mom takes on the main course. Though there are times we both feel up to making both the dessert and main course, so we end up with twice the food! One of the sweets I whipped up this year was the Filipino classic leche flan. YUM! My previous attempts at this dessert were ehh "good," but this batch of leche flan turned out AMAZING! YUMMY YUMMY YUMMY if I should say so myself! So here you go - a must try, really!
Ingredients:
10 egg yolks (no whites, please!)
390 grams evaporated milk
390 grams condensed milk
about 1/2 cup of sugar (I used white, but brown will work, too.)
Directions:
1. Carefully separate the egg yolks from the whites (for super creamy flan!). Place the egg yolks in a mixing bowl. Store the egg whites for future use (a killer healthy omelet maybe).
2. Gently break up the egg yolks. You want to avoid creating bubbles when you do this.
3. Stir in the evaporated and condensed milk. Again no bubbles here! Pop any that you see. Set the mixture aside.
4. Get 6 individual serve round aluminum molds and sprinkle about 2 tbsp. of sugar into each of them. Make sure the sugar is spread evenly to cover the bottoms of the molds.
5. Place the molds in an over toaster for about 3 minutes or until the sugar caramelizes (not burns!).
6. Remove the molds from the oven toaster and cool for about 5 minutes or until the sugar solidifies.
7. Using a sieve to filter out any impurity, pour the mixture into each mold.
8. Steam for 20-30 minutes. I did mine in a steamer on the stove top.
9. Remove from the steamer and chill for about an hour.
10. Using a knife, loosen the edges of the flan from the molds.
11. Flip over onto plates and wiggle the flan out.
10. Using a knife, loosen the edges of the flan from the molds.
11. Flip over onto plates and wiggle the flan out.
11. Serve and devour!
Servings: 6
Happy holidays, everyone! ^_^
Food Photo Details: Nikon D50, Nikkor 18-55mm, ISO 200, F10, 1/160 SB600 1/4 Power, white reflector
Inspired by: Filipino Recipes
- D
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