Day 5- Leche Flan

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TODAY'S RECIPE: Leche Flan
Blog Commentary: You may be wondering why I've been cooking deserts. Well, we're still working on the spaghetti that was cooked 3 days ago and I'm saving up for the other BIG meal tomorrow, pancit bihon! Weee. Flan wasn't too bad to make. It was pretty easy and there were a lot of videos that were already made. Didn't use aluminum mold but a baking dish and didn't place the pan on a larger baking dish filled with hot water. Also, the recipe called for water and sugar to make caramel but you don't really need water to make the syrup. I forgot to use foil until 10 mins into the baking. oops! However, I think it came out well! Still tasty.
Reference:http://www.filipinofoodrecipes.net/leche-flan.htm
ORIGINAL RECIPE:	JO'S RECIPE:
LECHE FLAN Ingredients	LECHE FLAN Ingredients
1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For caramel: 1 cup sugar 3/4 cup water	1 can (390g) evaporated milk 1 can (390g) condensed milk 10 egg yolks 1 teaspoon of vanilla extract or lemon essence For caramel: 1 cup sugar 3/4 cup water
LECHE FLAN Procedures:	LECHE FLAN Procedures:
1.In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize. 2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. 3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. 4.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. 5.Cover moulds individually with aluminum foil. 6. Steam for about 20 minutes 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. 7. Let cool then refrigerate. 8. 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.	1.In a saucepan, mix the sugar & water. Bring to a boil for a about 10-15 minutes until the sugar caramelize. 2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds. 3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender. 4.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. 5.Cover moulds individually with aluminum foil. 6. 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. 7. Let cool then refrigerate for about 10 mins. 8. 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.
VIDEO:
Video Commentary: Nothing really to commentate with the video. It's a pretty straight forward recipe.As you can see, I didn't flip over the flan. However, the caramel did rise to the top. It's probably prettier when flipped. Next: Pancit Bihon