my grandmother always used milkmaid (they used to call it senorita)for her leche flan. and i guarantee you, it’s always described as “melt in the mouth”. of course, i’m sure the proportion of the milk and eggs has something to do with it, as well as the method of cooking, i.e., baine marie or steamed.

as for the amount of sugar for the caramel, it always depended on what size of llanera you are using. i’d say it’s around half a cup of sugar and a couple of tablespoons water, just so that the sugar doesn’t burn easily. then of course, you have to set the fire to it’s lowest. it’s best to use tongs so you can swirl the caramel once it starts melting. and for her finale, she adds a tablespoon of butter on top of the caramel.

yummy…just writing about it makes me crave for some. i think i’m going out to buy me some ingredients…

Milkmaid, ,Carnation, Liberty, and Alpine are manufactured by Alaska Milk Corporation in San Pedro, Laguna under a license agreement(first three mentioned) and the last two products (Liberty and Alpine)were are the brands bought by Alaska from Nestle in 2007. The nearest retail store to the plant is Puregold-San Pedro, and they usually have well stocked shelves of Alaska products.

For my leche flan, I use eight egg yolks and one can of condensada(I use Alaska or Liberty) , and I use the eggwhites for making angel food cake. I like the results.