So, I baked the rainbow cake with the fluffy meringue frost a couple of days ago. I had all eight egg yolks so what to do with them. Top of my head was the pasta carbonara I tried a few months ago but then I thought, hmmm…. why not make a traditional Filipino dessert, the leche flan.
I bought this book “Filipino Cooking Here and Abroad” a few weeks later after I got married. I have said before that I do not cook much traditional Filipino dishes but my husband loves the cuisine so I got the book so I can learn. That book is very handy indeed now that we are living overseas.
This is not really the traditional recipe as I have substituted Tahitian lime for the kind of citrus used in the Philippines, the “dayap” (Citrus aurantifolia). And the method of cooking was bain-marie instead of steaming for about 20 minutes .The traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top. Another thing was I used a 20cm round cake pan instead of the tin normally used, the “llanera”.
You will need the following ingredients:
- 1 1/4 cups sugar
- 8 egg yolks (perfect because I used 8 egg whites for the rainbow cake’s meringue frosting)
- 2 1/2 cups milk, scalded or 1 1/4 cups evaporated milk diluted in 1 1/4 cups water ( I used the evaporated milk.)
- 1/4 teaspoon finely grated lime or lemon (I would recommend using lime because lime gives a more tart flavor than lemon)
- 1/2 teaspoon vanilla
1. Preheat your oven to 160C degrees.
2. Melt 1/2 cup of the sugar in the pan over low heat. Now be very careful and use mitten or tongs to hold the pan. You will have to tip the pan back and forth to evenly coat the pan with the caramelized sugar and to avoid burning.
3. Beat egg yolks until well blended. Add the remaining sugar gradually, stirring to mix thoroughly.
4. Pour milk mixture into the egg mixture stirring constantly. Add lime or lemon rind and vanilla. Mix well.
5. Pour mixture in caramel-lined pan. Place it in a larger, shallow baking pan and set in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up the sides of the custard pan. Bake for 1 1/2 – 2 hours or until knife inserted in the center comes out clean.
6. Cool to room temperature. Chill for several hours before serving.
7. To unmould, run a knife around the sides and quickly turn pan over into the serving plate. Pour the caramel sauce on top.
Now that was a beautiful flan!