Recipe: Tasty Leche Flan - Creme Caramel - Purin

Leche Flan - Creme Caramel - Purin. It called Purin in Japan, Leche Flan or Creme Caramel in different countries… However you call it, purin, flan, creme caramel, it's pretty much same thing. All you know that I'm not super into sweets… Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping. The caramel topping of leche flan is a syrup made by melting sugar directly in the pan where the custard will be steamed.

Leche Flan - Creme Caramel - Purin It is steamed in small baking pan called Llanera. It resembles crème caramel and caramel custard. This delicious dessert is known throughout the world. You can cook Leche Flan - Creme Caramel - Purin using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Leche Flan - Creme Caramel - Purin

  1. You need of For the Caramel :.
  2. Prepare 1/4 cup of sugar.
  3. You need 1 Tbsp of water.
  4. It's of For the Custard :.
  5. You need 1 1/2 cup of half and half or whole milk.
  6. Prepare 1/2 cup of sugar.
  7. It's 3 of eggs.
  8. It's 1 of vanilla beans or 1 tsp vanilla extract.

It has been a regular item in the menu. Leche flan is the Filipino version of French creme caramel. This easy to make custard is slowly baked in a water bath and chilled overnight before eating. Leche flan is simply a Filipino version of creme caramel.

Leche Flan - Creme Caramel - Purin instructions

  1. Preheat the oven 300 degrees. Prepare around 2 to 3 cups of boiling water..
  2. Combine 1/4 cups sugar and 1 tbsp of water for caramel in a saucepan. Do not stir, just place on a stove over high heat. About 4 to 5 minutes later, the sugar mixture should start boiling. Let the mixture keep boiling over high heat, then it will start turning into brown Amber color. Swirl the pot slowly as needed to even it out. The whole process will take from 8 to 10 minutes..
  3. Immediately pour the caramel into ramekins equally. Swirl ramekins immediately as soon as you pour the caramel to spread evenly as you go. You need to move quickly, otherwise the caramel will harden. Set the ramekins aside..
  4. Into another saucepan, pour half and half and 1/2 cup sugar. Stir and place on a stove over medium heat. Make sure it’s not boil just hot and steamy. Stir occasionally as needed. Set aside..
  5. Crack eggs into a medium size mixing bowl. Cut vanilla beans (am using vanilla extract). Add into the eggs and beat the eggs with vanilla gently so the eggs won’t create too much foam..
  6. Slowly add still warm milk mixture into eggs while you are whisking the eggs. Strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps..
  7. Pour the custard mixture into the ramekins equally. Cover each ramekins with foil and place in baking dish. Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins and cook for 40 minutes..
  8. Remove from the oven and remove the ramekins from the baking dish. Let it cool for 30 minutes to 1 hour the place into a refrigerator for at least 3 hour or overnight..
  9. When you are ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out from the ramekin easily. Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate..
  10. Enjoy!.

It is a milk custard dessert made by baking a layer of caramel at the bottom of the custard. Leche flan or crème caramel is a custard dessert with a layer of clear caramel sauce on top. Leche flan can be steamed or baked; this is the baked version. I think all Filipino families have their own version of leche flan. My maternal grandma always made the airy kind while my paternal grandma.

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