Creme caramel is a dessert that's made from whole egg yolks, sugar, and milk. It originated from Europe and spread throughout the world during the time of the Conquistadores in the 15th and 16th centuries AD.
While creme caramel is a staple in most French restaurants, little do people know that its variant - the Philippine creme caramel, locally called Leche Flan (literally "milk flan"), has a distinctive flavour that sets it apart from the rest. Some people even say that local home-made Leche Flan tastes better than the creme caramels in the finest dining places on earth.
Baby Food Processor
So, shall we?
Ingredients:
30 medium size eggs
2-quarts condensed milk
1 medium-sized lemon
1/2 quarts water
1/2 pounds sugar
Aluminium foil wrapper
Small plastic containers (will serve as moulds)
Cooking Instructions:
Step 1: Separate the egg yolks from the white. You can do this either by shifting the egg yolks from one shell to another after cracking, or the easier way, which is by hand. Most people prefer using the shells to separate the yolks from the whites because it's less messy to do. However, it is recommended that you do it by hand to prevent the yolk sac from getting ruptured.
Step 2: Make some lemon zest using a regular grater, set aside. The lemon zest serves as the neutralizer, as the egg yolks taste a bit weird when they are prepared in ways other than frying or boiling. In this recipe, we will do neither, hence the need for lemon zest.
Step 3: Mix the yolks and the lemon zest using a blender. Well, some people ask me if they can use a food processor. I guess you can use one, but I doubt if the consistency will be the same. You see, food processors are designed to do finer chops, which may cause your egg yolks to become too frothy and we do not want that.
Step 4: Add three quarters of the sugar and all of the milk into the yolk-lemon zest mixture, and run the blender again. Some of the sugar will be used for another purpose, and the milk, on the other hand, serves as the primary sweetener of the dish.
Step 5: Mix the remaining sugar with 1/4 quarts water, and pour some on each container, just enough to coat the bottom with a thin film.
Step 6: Pour the egg mixture on each container. Make sure that you only fill them halfway. The mixture will expand during the cooking process so we don't want it to spill out. Afterward, cover the containers with aluminium foil.
Step 7: Put the steamer on top of the stove and let the water in it boil. As soon as the water is boiling, turn down heat to low and then place the containers insides. Let it cook for 1 hour.
Step 8: Remove the containers from the steamer. Get a large plate and then turn the containers upside down, letting the cooked Leche Flan fall off of it and onto the plate.
Step 9: Serve and Enjoy!
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