Spring has come to Australia, and our chooks have felt it. To celebrate the warmer-than-winter season, they decided to lay lots of eggs!
Well, in fact, a bit too much for hubby and me. And so, I decided it was high time to make this:
Whoops! Nope, not just that.
What I really meant was this…
One of the Philippines’ most favorite desserts, this baby is a good way of disposing those chooks’ eggs properly. Since it was the last Sunday was the last of the month, we had the traditional ward luncheon at church after the services and for that, I decided to make Leche Flan to share with the folks.
It’s really not that hard to do. The last time I made this dessert was way back in 2009 or 2010, yet when I made one last weekend, it was still as easy as ABC.
5 whole eggs
1 can condensed milk
3 Tbsp powdered milk
pinch of salt
1/2 tsp vanilla
2-3 Tbsp raw sugar
HOW I DID IT:
Preheat the oven to 180 degree Celsius. Fill half of a larger tray/pan with water and put that inside the oven for the water bath.
Beat eggs in a bowl. Add condensed milk, water and powdered milk. In other recipes, they use a can of evaporated milk. But because when I made this last Saturday evening, there was no evaporated milk at home, so I dissolved powdered milk in a can full of water (I used the emptied can of the condensed milk to measure) and used that as substitute. Add a teeny-weeny pinch of salt and a few drops of vanilla. Mix well…although I think no matter how well you’d try to mix it manually, you’d still come up with something like this:
Use a clean cheese cloth to strain the mixture. You can also use a fine wire strainer, like I did.
Straining will make your mixture, and thus, the flan, smoother.
Place sugar in a pan. You may add a bit of water to dissolve the sugar. Place the plan over low heat to caramelize the sugar, until it’s golden brown but not burnt.
Let the caramelized sugar rest for a while. Then pour into the pan the egg-milk mixture. Cover the pan with foil.
Now, use your oven mittens and very carefully place the pan of egg-milk mixture on the water bath inside the oven. Watch out that you don’t spill the water or the mixture or wet your mittens with the boiling water. Cook for 50 to 55 minutes, keeping the oven temperature at 180 degree Celsius.
Let the flan cool before turning it upside down on a plate to serve.