|Copyright 2013 LtDan'sKitchen blogs|
I have had a lot of issues when making flan here back home. First, I noticed that the milk is a bit diluted and I was told that even our condensed milk contains coconut milk so it does not cook to the right consistency. Second, there is something off in terms of the sugar content of the condensed milk here as well. For some reason, it is very liquidy even when you buy the most expensive brand. I tried making a baked custard dessert one time and ended up with condensed milk syrup. I had to dump the whole thing as it was just unappetizing to look at much less, eat. A friend gave me a helpful tip to use the correct brand of milk and so far, my success rate has gone up a little bit. You do end up with an expensive version of the dessert but at least, you end up with something edible.
Milkmaid Leche Flan
12 egg yolks
1 can Milkmaid condensed Milk
1 large Alpine evaporated milk
1/3 cup sugar + extra for the caramel
1 tsp vanilla
1. In a large bowl, combine all the ingredients and mix with a wire whisk. Set
2. In a small non-stick pan over medium low heat, caramelize about 1-1 1/2
cup of sugar until golden brown and syrupy. Pour into an 8-inch round
baking pan. Coat the pan evenly with the caramel syrup.
3. Pour the custard mix into the prepared pan over a fine sieve. Cover with
4. Steam the flan in a large pot over barely simmering water for about an
hour or until set. Remove from the steam and allow to cool.
5. Once cooled, store in the fridge for at least four hours prior to serving.
To make the caramel, make sure that you move the pan around to caramelize the sugar evenly. If you have a silicon spatula, you can use it to break the lumps but never use any metallic utensils.
To serve the flan, run a knife around it before inverting onto a large serving platter.