Comments on: Leche Flan with Duck Eggs, Carabao’s Milk & Dayap a la Marketman

By: foodie

foodie — Sat, 09 Oct 2010 23:56:54 +0000

I had some friends over today for tea – Filipino style. I made palabok and also had canonigo with coconut gelato and for the grand finale the leche flan made with carabao milk.
Yes, I had fresh, organic, pasteurised buffalo milk. That’s what they call it here. Well, if you can get buffalo mozzarella and buffalo burgers…you can also get the milk apparently.
My Filipino friend (who is a good cook) loved it and said it was better than the condensed milk version that she makes. My foodie friend who is French-Spanish said it was amazing compared to creme caramel, flan or any smilar pudding she has tried.

Thanks MM. Next time, I will hunt down some duck eggs and try that version. I’m sure I can get them in Whole Foods. I might even try half buffalo milk, half double cream with the duck eggs. It will be sublime!

By: artisan jun

artisan jun — Thu, 01 Apr 2010 16:25:52 +0000

I am perhaps as zealous as you are in making the best leche flan recipe as you are marketman. I have definitely been on an odyssey of some sort in searching for the right recipe…until today! I am almost sure this is the best leche flan recipe on the planet!

By: Marketman

Marketman — Wed, 25 Nov 2009 14:47:05 +0000

norris, thanks for your comment. However, I must say this is a food blog, not an on-line recipe book. And my intention is to document recipes and other finds as I get to them. If I were to publish a cookbook, then it might follow more the norms you expect of a recipe. There are nearly a dozen posts on leche flan for the sole reason that I have gone at it in several ways. And readers who have followed the blog over the years, it is five years old and has 2.400 posts in the archives, understand the flow of the information shared on the blog. As for leche flan, I stated in the original recipe 375F, but other readers suggest going as low as 300F for the bain marie method. Since most home ovens vary as much as 20-30F up or down on their thermostats, you need to figure out what works for YOU in your kitchen. Even with an accurate cookbook, you still need to test the recipes so you get what you like. As a matter of operating policy, I personally DO NOT test new recipes the day before a major holiday. That is a good recipe for disappointment in some cases. I hope you have a good Thanksgiving… we are in the midst of our preparations at the moment as well.

By: norris

norris — Wed, 25 Nov 2009 08:01:35 +0000

Hello Marketman! While I am more than ecstatic to see variations of leche flan in your website (truly inspiring and impressive!), I would suggest that in the offing I hope that your recipes would be more specific to include the number of servings, cooking time and correct oven temp for each variations…just little things that could help a beginner in the kitchen. It could get a bit confusing especially when your recipe is included in your narrative as opposed to posting it in a traditional recipe format. =)

I’m doing some last min Thanksgiving preparations and wanted to follow your very first recipe. However, I couldn’t help but noticed some inconsistencies regarding the temp of oven when following the bain marie method (Is it 375 or 320?)

By: Marketman

Marketman — Tue, 10 Nov 2009 06:14:53 +0000

cook me, don’t overbeat or overwhisk the ingredients, incorporating more air into the liquid… and if your oven is set too high or too hot, you could also get bubbles.

By: cookme

cookme — Tue, 10 Nov 2009 05:19:20 +0000

just want to know how can we avoid having bubbles into our flans?

By: Marketman

Marketman — Wed, 17 Jun 2009 12:48:11 +0000

reader, llaneras are in water, not on a rack above the water. If you use a foil tent, make sure it isn’t flat but rather domed or pointed at the center like a real tent… that way, any moisture that collects on the foil drips down to the sides… but don’t worry too much if some water falls into the flan, you flip it over before serving anyway…

By: reader

reader — Wed, 17 Jun 2009 12:18:32 +0000

hey marketman. when cooking your leche flan in a bain marie, do you put the llaneras in the water or do you place them on a rack so they’re above the water? and i read something you said about making a foil tent… would the built-up moisture inside the “tent” drip onto the flan’s surface? :)

By: Tatoosh

Tatoosh — Fri, 12 Jun 2009 14:50:26 +0000

Well, this looks excellent and makes me rethink my honey vanilla ice cream recipe. I will have to look around for some duck eggs now.

I haven’t seen fresh carabao milk here in Baguio City, but there is a dairy so fresh milk is quite available. And thanks for the pointers on the caramel.

By: Sandi

Sandi — Sat, 02 May 2009 09:44:34 +0000

I’ll have to try this with fresh cow’s milk and duck eggs.
No carabaos in this continent.