Currently living in London and on a quest to create the perfect leche flan, Kat, my youngest sister, experimented by making five flans in the span of a month. That’s 30 eggs and 10 cans in total of both evaporated and condensed milk in 30 days! Do the math, that’s an egg a day. In a way I’m not surprised, she loves eggs and milk more than any person I know. If it isn’t unhealthy to have >2 eggs on a daily basis, then she’d consume that many eggs every day. As for milk, well, she won’t eat any cookies or slices of cake or pie unless there’s milk available. A few years ago, she started eating chocolate cake before checking to see if there were any milk, only to find out that there weren’t any. The mistake has yet to be repeated. Thereafter, she’d confirm the availability of the super-duper-amazing liquid first before proceeding to eat any dessert.
Here’s the dealeeyo with eggs. Having lived in England also, I can attest to the richness of chicken eggs there compared to ehrr, for the lack of a nicer word, not-so-rich American eggs. If you can get your hands on duck eggs then consider yourself a lucky duck and use those instead since duck eggs have a larger yolk-to-albumin proportion; essentially, more yellow stuff than white stuff. When it comes to making flan, the more yolks used, the creamier the result. If you do choose to use duck eggs, be careful as overcooking/overbaking will lead to a rubbery dish due to the low water, high protein content of duck eggs.
Below is the wunderkind’s recipe and photos. Now, I’m not sure if she got the ingredients list from a cookbook or online or if she modified our Mom’s recipe. I think my Mom’s ingredients list involve granulated sugar and just yolks, not whole eggs. Kat is still tinkering with her recipe and her mission is still at large. At any rate, when she’s stateside, I plan on bugging her to make her prettylicious leche flan.
Kat’s leche flan
5 tsp granulated sugar
1 can of evaporated milk
1 can of condensed milk
1/4 teaspoon of vanilla extract
for the caramel:
Lightly sprinkle brown sugar on the bottom of the dish, thus creating a thin coat. If there are patches of noncoated spots on the dish, this is fine. You don’t want the bottom fully coated, because then it’ll be achingly sweet.
for the flan:
Separate the eggs, and beat the whites and the yolk separately.
Combine the two then slowly amalgamate the white and yolks with a spatula
Slowly pour 1 can of evaproated milk and 1 can of condensed milk in a separate bowl. Add sugar then vanilla extract. Slowly add the eggs. Mix the ingredients slowly with a spatula. Tap out the air bubbles. Pour into the dish that has been coated with brown sugar.
Put 1.5 inches of water in a big pan, and put the flan dish inside the bigger pan with the water. Bake at180 degrees celcius (convert to farenheit), for an hour, or until the top is golden brown, and the flan is settled.
Once it has cooled, loosen the flan from the dish, and then turn it upside down onto a serving plate. Voila.
As for her *secret ingredient*, it possesses the molecule below.