Comments on: Leche Flan, Round III (a,b,c,d,e,f)!!!

By: Tatoosh

Tatoosh — Mon, 01 Nov 2010 14:52:10 +0000

We made the carabao milk version today. No duck eggs available so we opted for good chicken eggs, though we weren’t able to get the egg dealer to certify them as organic. Still, they had a nice orange yolk. The carabao milk was purchased frozen. We thawed it and used immediately. 1 liter made four medium sized flans. They were cooked in a bain marie, covered by foil at 350 F. I was worried since I read that carabao milk can be heat sensitive so I didn’t cook at 375 F though some recipes recommend it. The flans came out very smooth, no bubbles at all and almost as rich as creme brulee. They sauce was a bit watery, though it was quite thick when we initially filled the ramekins. My wife, a fan of condensada flan, on tasting the carabao flan, said it was okay, but still prefers the older provincial condesada style she grew up with. Her brothers laughed and ate all that we made in one sitting. The wife grudgingly admitted she will probably use the carabao flan recipe for her portion of the next potluck instead of a condensada flan, noting it was very rich.

I am happy since this is as smooth and tasty as creme brulee at one third the cost. I would be tempted to make it without the caramel sauce and then flame the sugar top on the ramekins, just to see if anyone would call me on it not actually being creme brulee.

By: Marketman

Marketman — Sat, 25 Sep 2010 12:10:11 +0000

Jan, sorry, I don’t recall the size of the can, though if I had to guess, it was the larger one…

By: jan

jan — Sat, 25 Sep 2010 11:55:01 +0000

Hi, I’d like to ask about the size of the Alpine evaporated milk can you used coz I believe there are 2 cans of Alpine milk available in the market (big and small)…

Jan

By: jude

jude — Thu, 16 Sep 2010 14:42:53 +0000

Hello there!

Thank you for the insightful review. I need help with a recipe for flan.
I’ve been looking for recipes that are not too dense like the traditional leche flan.
I want the consistency of a creme caramel but have the taste of filipino leche flan.
Every time I make/try leche flan, I haven’t been able to achieve that outcome.
Thanks so much for your help.

Jude

By: Brenda

Brenda — Tue, 11 Aug 2009 23:41:27 +0000

I looked up this site for a recipe for flan. The article looked interesting but where is the recipe for the winner?

By: jack

jack — Sun, 15 Mar 2009 07:39:16 +0000

My recipe makes use of coconut cream and fresh cows milk (no carabao’s here in SF)

1 cup sugar for caramel
3/4 cup fine sugar
2 cups fresh milk
1 1/2 cups coconut cream
1/8 tsp lemon rind
8 egg yolks
4 whole eggs

you know the rest hehehe

By: crazykriz

crazykriz — Sat, 14 Feb 2009 19:51:59 +0000

OMG, Thanks MM for such brilliant idea =) Thank you for sharing this experiment you did. bravo! (with how u presented this blog entry with those pics and the recipe itself) U made my day!

By: judy

judy — Sat, 14 Feb 2009 01:14:02 +0000

Thanks a lot bettyq. I’ll try this and will let you know the result. Btw, I tried your leche flan recipe with fresh milk and cream and it was the bomb. My hubby and I loved it. I’ll use fresh milk from now on. I’ll try MM’s recipe next :)

By: azil

azil — Tue, 10 Feb 2009 15:03:21 +0000

Hi MM,
Gudos to you!For making such experiment…I learned a lot from it!..will try to do the last combination and procedure..Thanks!!

By: betty q.

betty q. — Mon, 09 Feb 2009 23:57:12 +0000

Judy, if you want your chocolate leche flan really chocolate-y, use chocolate milk BUT chocolate nilk here is only made with 2% milk. So either use ganache (made with cream and semi-sweet chocolate) or semi-sweet choclate chunks and milk/cream. Anyway:

4 eggs
4 yolks
1 cup full cream milk (3 to 4%M.F.)
1 cup whipping cream
1/2 cup sugar or a tad less if you use semi-sweetBUT if you use bitterwsweet, add the full 1/2 cup sugar
4 to 5 oz. semi-sweet chocolate

Heat the cream and add it to the chocolate (cut into really small pieces). Let it sit for a bit. Then gently stir the mixture until chocolate is smooth. Then add the milk and proceed with making leche flan.

Make caramel and coat your 9 x 13 pan with it. Make the chocolate leche flan. Strain and set aside in a bowl while making your chocolate chiffon cake

Sift together in a bowl:
2 1/4 cups SIFTED cake flour (sift before measuring)
1 tsp. salt
1 cup sugar
3 tsp. baking powder

2/3 cup sifted cocoa
3/4 -1 cup boiling water
Water has to be boiling! Put cocoa powder in a small bowl and add the boiling water. Use a whisk and stir until smooth. Cover and let it sit until cool. This is your chocolate mixture.

Make a well in the center of the bowl(with the dry ingredients) and add the ff:
8 egg yolks
2/3 cup vegetable oil
1 tsp. vanilla
the chocolate mixture
Stir everything together with a whisk only to blend ingredients. If too thick, add a little water so it is like pancake batter.
Strain to remove lumps.

Using a very clean glass or meatal bowl (never plastic!), add 8 eggwhites and 1 tsp. cream of tartar. Whip until faomy and like light shaving cream. Add 3/4 cup sugar gradually. Whip until soft shaving cream . Do not overwhip. Remember what I said how to tell when merigue is ready in previous post? …same banana…Then take 1/3 of it and FOLD INTO THE CHOCOLATE BATTER. It iwll turn a bit runny. Continue and add another 1/3 of the meringue and FOLD again. This time it is starting to look light cake batter. Then add the last 1/3 and FOLD again.

Pour chocolate leche flan in cake pan and GENTLY scoop the cake and fill in the spaces. Bake bain marie 350degrees until top is springy when touched…maybe about 45 to 55 mi nutes. Check it though. Cool but not inverted like ordinary chiffon cake. When cold enough to handle, loosen the sides gently and invert onto serving platter.