Comments on: Carabao’s Milk Flan a la Marketman

By: yuki

yuki — Fri, 24 Dec 2010 07:33:45 +0000

Oh darn! I was too eager to make one, i replaced the carabao’s milk with full cream milk, the ones in tetra packs… =( hope my flans come out well :((

By: Andrea Toledo

Andrea Toledo — Wed, 24 Mar 2010 08:46:20 +0000

I’m going to make a bunch of these!!! Fantastic recipe!

Love,
Carabao Milk Lover

By: johnlansang

johnlansang — Thu, 31 Dec 2009 05:42:52 +0000

To all leche flan lovers: thanks for the tips. Will try the substitute for gatas damulag – the half and half. Btw, where in Cainta can you buy the gatas? We used to live in Brookside.

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…

By: B A Sin

B A Sin — Sun, 06 Dec 2009 10:23:56 +0000

Making leche flans has always been one big Christmas family tradition for us… and certainly, making leche flan with carabao’s milk ought to be a real rich treat! Thanks for that recipe, MARKETMAN! I’m a big fan of carabao’s milk! And today, I just came from Subic, passing by Suzie’s at MacArthur’s Highway to get half a bilao of Tibok-Tibok for my own kids! Yummy! Thanks MARC MEDINA on the origins of the name Tibok Tibok. To all you carabao’s milk and leche flan fans, you rock! ARU, MANAMAN!

By: renee may dulay

renee may dulay — Thu, 04 Jun 2009 11:42:45 +0000

hello!!! hope you can help me… I need a BROWN CARABAO / COW sana.. anyone who knnow please so inform me, im working in a production tv commercial.. badly needed, i dont have time na kasi.. plese do email me (dulay.reneemay@gmail.com)or text (0916-791-4005)

By: maricae

maricae — Fri, 29 May 2009 07:38:09 +0000

great! i’ve also been doing several versions, one with the traditional con/evap, and another with evap/splenda (the splenda was actually was good!) so i’m excited to try your version! maybe i’ll try a skim milk/splenda next just to see what a “no-guilt flan” would taste like.. is there such a thing?? ;)

btw – i did the caramel first in a sauce pan and then the second one straight in the lateras over the stove, no diff in result – plus the second way had less cleaning and hassle! :)

By: Marketman

Marketman — Fri, 29 May 2009 04:06:40 +0000

maricae, yes, place the leche flans, still undisturbed in the lateras into the fridge to chill. The next day, the flans should just be removed from the fridge and turned upside down carefully onto the serving platter. No need to dip in hot water. They may need a little gentle urging or tapping to get them out. But if the caramel was done right, it tends to liquify a bit overnight in the fridge, so you end up with the nice “sauce”… good luck. :)

By: maricae

maricae — Fri, 29 May 2009 03:38:50 +0000

hi mm, i plan to do you recipe on saturday night for sunday lunch so that they can properly chill..

quick question.. when you place the flan in the ref to chill does it still have to be in the lateras? or should you turn them over while warm so the caramel comes out and then chill? if you do chill in lateras, the next day do you have to dip them first in warm water before turning over, so to melt the caramel again? sorry that was several questions pala!:)

By: Lilibeth

Lilibeth — Mon, 23 Feb 2009 23:39:36 +0000

Hi MM, I remmebered I tried something like this while visiting a friend’s sister in New York and when I asked for the recipe, she said it’s made of fresh milk and cream but she didn’t give me the proportions and it was the best leche flan I’ve ever tried so when I saw your recipe I thought this might be “it”. I made your version of the leche flan over the weekend and I am definitely not going back to the canned milk version. This is “it” – THE LECHE FLAN! I used Trader Joe’s fresh milk and heavy cream since carabao’s milk is not available here in the US (how I wish it was) and since you said this would be better than half and half. I also used lime zest. I think lime is the US version of “dayap” so this is what I always use for leche flan. Here’s my family’s verdict: Throw away the canned milk recipe and keep this one. It came out exactly the way you described it – very smooth, soft, and creamy (mine looked exactly like yours in the photo and I used the oven) and that is exactly the way we want our leche flan. We love it! You nailed it with ensaimada recipe and you did it again with leche flan! You do all the painstaking labor and then share the outcome with us. You are a very generous man. Thank you so much!

By: fards

fards — Sun, 15 Feb 2009 07:18:24 +0000

Oh, sorry..can the carabao’s milk be frozen? Maybe when I go home to Cebu I can bring back the frozen one. Come to think of it, I wonder if it will pass through Homeland Security.