Love,
Carabao Milk Lover

Here’s a tip on how to fast track the cooking of your leche flan – 9 minutes is all it takes. Use your pressure cooker, instead of steaming for 35 minutes or baking it in a bain marie. Here’s how:
1. Use llaneras the size of which should fit in your pressure cooker.
2. Cover your llaneras with aluminum foil, keep the cover tight with a rubber band or string.
3. Put a little water in the pressure cooker just enough to reach half-level of the bottom llanera so the water does not seep inside the bottom llanera when the water boils. Put the other llaneras one on top of the other (patong-patong/salit-salit), 3 or 4 llaneras depending on the size of your pressure cooker.
4. Cover the pressure cooker, put the valve cover on the vent, turn on your stove, medium or high heat. When the valve cover starts rattling or shaking, set your timer at 9 or 10 minutes, reduce heat to low. When time is up, your leche flan is done!! Let the cooker cool down before opening it. And let your llanera cool down too before turning it over in a plate.

Of course, leche flan is a heavy cholesterol load, what with the eggs and the gatas damulag, aside from the sugar load – good for diabetics and people with heart problems. But what the heck, we only die once! At least you die happy, hehe…