My Filipino Leche Flan And My Mackenzie

I was making leche flan the other night and was taking photo of the ingredients before I started mixing everything. Then Mackenzie suddenly went where my ingredients was and she was posing and smiling too. It made me laugh coz she was thinking maybe that it was her I'm taking photo with.

By the way, I just copied this recipe from Grace's blog. Thank you Grace for posting your recipe. Here's my finish baked leche flan and the recipe.


Filipino Leche Flan
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Preparation time: 30 minutes
Estimated cooking time: 1 hour
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Leche Flan Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
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For the caramel:
1 cup sugar
3/4 cup water
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Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds. Spread the caramel on the bottom of the moulds.
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Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
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Cover moulds with aluminum foil. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
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Let cool then refrigerate.
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To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
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Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.