There are many ways of cooking one of the Filipinos’ favorite desserts, leche flan or caramel custard. Some do it all-creamy and soft, while others prefer the firmer kind, with lots of caramelized sugar on top.
Still others try to vary the recipe a bit to come up with something altogether different, like the yummy-looking flan pictured below, which was sent to us by a reader, MCLeeBenjamin. This recipe is similar to the traditional leche flan. The only difference is the addition of cream cheese in this version. Thus, while the method of cooking is the same as with leche flan or caramel custard, the texture of this is similar to a cheese cake.
Below that is my own recipe for a classic leche flan, which I call JC’s Creamy Leche Flan-tastic! Try and compare!
Cream Cheese Flan with twist of lemon
Ingredients:(For a 2-layered flan)
6 eggs
1 block Philadelphia cream cheese
1 big can condensed milk
1 big can evaporated milk
1 cup fresh milk
lemon rind
1 ½ cup sugar
Procedure:
1) Separate the yolk from egg whites, reserve only 3 of egg whites.
2) Using a hand mixer, put 6 yolks in a large bowl, add 1 cup of fresh milk, condensed and evaporated milk. Mix for about 10 seconds.
3) In a separate bowl, mix cream cheese and ½ cup of fresh milk with the 3 egg whites.
4) Blend in cream cheese mixture with egg yolk and milk prepared and whisk gently, add lemon rind. Set aside.
5) For the caramel sauce: prepare 2 tin flan moulds, put half the amount of sugar on each mould. Melt the sugar till bubbly and caramelized on low fire. Make sure that the caramel is not burnt. Let the caramel set in.
6) Gently pour custard mixture into the flan moulds equally.
7) Cover with aluminum foil and steam on medium heat for 20 minutes or until a toothpick inserted in the middle comes out clean.
8) Remove from heat. When the flan is completely cool, refrigerate.
9) To serve, run a knife around the edge of the flan and invert on a serving plate, then stack the second flan on top.
JC’s Creamy Leche Flan-tastic
Ingredients:12 fresh egg yolks
1 can condensed milk
1 can evaporated milk
250 ml. fresh milk
1 pkg. all purpose cream
1 tsp. vanilla essence
Finely grated lime (dayap) rind
For the caramel sauce:
1 ½ cup granulated sugar
Procedure:
1) In a large mixing bowl, combine all ingredients for the custard mixture. (except lime rind).
2) Whisk gently to incorporate all ingredients into a smooth creamy consistency. Set aside to let any bubbles subside.
3) Prepare caramel. In a heavy pan, cook sugar slowly till caramelized into golden brown, making sure that it does not burn or caramel will have a bitter taste. Alternatively, you may do this procedure in individual metal moulds or llanera. If you are making small individual portions, you may use ramekins.
4) When the caramel sauce is ready, pour enough amount into the ramekins or moulds. Leave to cool and the caramel to harden.
5) Carefully pour custard mixture into the prepared moulds or ramekins. Sprinkle some lime rind on top.
6) Cover each mould with aluminum foil, making sure they are covered tightly to avoid water from seeping through the custard while steaming.
7) Steam for about 45 minutes. Custard should be fully cooked when a toothpick inserted in the middle comes out clean.
8) Remove from the steamer.
9) Remove aluminum foil cover and leave to cool. Refrigerate before serving.
