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Recipe is such a dynamic thing. When it is passed from one person to another, it evolves and somewhat takes a life of its own. We took pride at our unique recipes that is handed from one’s generation to another generation. As recipes is passed along came its maturity. Ordinary recipes are magically enhanced and became unique from others.

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Wednesday, August 26, 2009

Leche Flan

6 Servings

Ingredients:

• 11/2 cups evaporated milk
• 11/2 cups sugar, divided
• 6 whole eggs
• 2 whole calamansi

1. In a medium bowl, combine milk, 1 cup of the sugar, eggs and calamansi. Mash the ingredients using clean hands. Do not beat the mixture. When the ingredients have well been mixed, remove the calamansi and any seeds that may have gotten into the mixture. Set aside.
2. Place remaining sugar in a small pan over low heat. Once the sugar caramelizes and turns golden brown, remove from hea and immediately pour into a llanera or any pan that can hold 2 cups of liquid. Tip the pan to allow sugar to cover its entire base.
3. Pour egg mixture into the pan, cover with aluminum foil and cook in a steamer for 30 to 45 minutes. If the heat is good, 30 minutes of steaming will do.
4. Or: Put llanera in a bigger pan. Pour water until it reaches almost half way through the height. Bake in a 350°F over for 20 to 30 minutes or until leche flan is firm.

Note: Leche flan can also be cooked in individual molds like those used in tocino del cielo.
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