- Most Helpful
- Highest Rating
This is the closest to my Tita Garnette's recipe I have seen. All the ingredients are basically the same and in the same proportion. The biggest thing I do differently is that I hand stir the custard mix and I do it very gently. I avoid frothy bubbles as much as possible. I also pour the custard mix through a strainer as it goes into the pan. This is the trick to make a very creamy flan. Air bubbles will change the texture and mouth feel of the flan.
this turned out so good, you have to have sweet tooth for this, now I'm going to wait for my DS's Philippino GF to taste this and give it the thumbs up, my review is 5 stars all the way, thank you for sharing this Char, I made this for KK's Chef's Pick forum game
My son and I made this together. Yummy! We will make this again for sure.
my first time to try making leche flan and it wasn't bad at all! was a hit! though next time i'll try harder to not shake the pan before putting it inside the oven.. :) thanks for sharing..
Very good recipe!!! Yum!!! What I did with mine (cooking method) was placed a cheesecloth (i.e., or any thin enough garment) at the bottom of the tray/pan (roasting pan is BEST) before putting water in it. Then place the ramekins (i.e., or whatever container you may use) on top of the cheesecloth, then pour boiling hot water in the tray/pan. The cheesecloth will prevent water from splattering at you and, in addition, the ramekins won't be shaking inside the pan when moved. Yes, I agree! Using hand-mixing method will give you better results as to texture/smoothness of your flan. Using a whisk and gently stirring the mixture will completely mix your ingredients.
this is the BEST!! first time i made this, i used semi-skimmed milk it was okay. the second time around, i thought i'd use evaporated milk and it was fab! very thick, creamy and tasty indeed. my hubby and i finsihed it in one sitting! thanks Chabear01!!
I will try this baked leche flan. before I used to cooked this using steamer.