There’s more to the smooth texture and sweetness of leche flan! While an international dessert, there’s a thing or two you can do in terms on how to make leche flan panlasang pinoy. Read through these pinaSARAP suggestions!
How to Make Leche Flan Panlasang Pinoy
Leche flan, as we know it here in the Philippines, is a staple in gatherings and celebratory feasts. The name would clue you in on the fact that this dessert was a Spanish influence. The dish is commonly steamed over an open flame or stove top. Alternatively, you can also make leche flan by baking.
What makes leche flan an even more delightful option for dessert or snack is its growing versatility. If you search the web for it, you’ll find a huge variety of interesting flan recipes such as the following.
As its name suggests, puto flan combines the goodness of puto (steamed rice muffin) and leche flan. What results is a heavenly combination of sweetness that resembles that of a custard cake, but with the interesting mixed textures of smooth flan and spongy puto. Taste it and see for yourself with this recipe as your guide.
- 2 Tbsp. butter, melted
- For the Flan
- 4 egg yolks
- 1 can (14 oz.) condensed milk
- Calamansi juice (from 1 pc. calamansi)
- For the Puto
- 4 egg whites
- 2 cups rice flour
- 4 ½ tsp. baking powder
- 1 ¼ cup water
- ⅔ cup sugar
- ½ tsp. salt
- Brush melted butter on puto molds, then set aside. Start boiling water on a steamer.
- In a bowl, combine egg yolks, condensed milk, and calamansi juice. Stir until smooth and well-blended.
- Fill ⅓ of prepped puto molds with flan mixture, and set on the steamer basket. Don’t forget to wrap the steamer cover with a clean kitchen towel. Steam flan at low heat for about 7 minutes or until mixture is halfway set. Take out from the heat and set aside to cool.
- Sift and combine rice flour, sugar, baking powder and salt. Give it a careful stir before pouring in water and egg whites. Combine wet and dry ingredients by stirring.
- Pour puto mixture over flan, filling molds near the top. Steam on low heat for about 10 minutes or until puto has popped up.
- Take out from heat and allow to cool before gently removing each puto flan from molds.
Flan de Queso
Leche flan with cheese? Yes, please! The following recipe uses cream cheese, adding a dense, yummy consistency to flan’s signature velvety smooth texture and creamy, caramel-sweet bite. See the step-by-step right here.
- 1 pack (8 oz.) cream cheese, softened
- 5 eggs
- 8 Tbsp. sugar
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) condensed milk
- Distribute 2 Tbsp. sugar into 4 llaneras (leche flan molds). With tongs, set each over low heat until sugar is evenly melted and golden. Remove from heat and allo caramel to solidify.
- Using an electric mixer on low speed, beat cream cheese until smooth and fluffy.
- One by one, add eggs unto cream cheese. Make sure to beat after each addition.
- Stir in condensed milk and evaporated milk. Set aside and allow foam to subside.
- Fill prepared llaneras with the cream cheese flan mixture. Then cover each mold with foil and arrange in an oven-safe dish with water bath (1 inch).
- Bake at 375°F for about 1 hour. Test consistency with a toothpick. Poke the center of the custard. If it comes out clean, your Flan de Quesos are ready!
- Remove from the oven. Allow to cool before refrigerating.
Pinoy Fiesta Leche Flan
The Filipino character is a colorful one, and it shows in countless everyday things — posters on the streets, the designs of our jeeps and buses, and even in how we like our desserts. How to make leche flan panlasang pinoy? Add the colorful, fruity fun of fiestas into the recipe.
- 8 egg yolks
- 1 can (300mL) condensed milk
- 1 can (300mL) evaporated milk
- 1 cup sugar
- 1 cup Mega Prime Tropical Fruit Cocktail, drained
- Prep caramel by heating sugar in a pot. Pour caramel into llaneras. You may also opt for the traditional way of melting sugar that’s distributed into your llaneras. Before the caramel hardens, add pieces of Mega Prime Tropical Fruit Cocktail unto the melted sugar. Set aside and allow to cool.
- In a mixing bowl, combine egg yolks, condensed and evaporated milk. Stir thoroughly, until mixture is well-blended. Then fill llaneras with caramel and pieces of fruit cocktail. Cover molds with foil and steam for 25 minutes.
- Do the toothpick test (see recipe 2). Once flans are ready, remove from steam and allow to cool before storing in the refrigerator.
PinaSARAP recipes made by Prime Moms for Prime Moms. Check out related features on how to make leche flan panlasang pinoy, along with prime tips on working in the kitchen.