Have you spent a lot of hours prepping and cooking leche flan only to end up with a flan that still tastes like eggs? Well I have, only a million times. My sister had served leche flan too for dessert a couple of times and we had to stop ourselves from asking why our neighbor’s leche flan tastes like a flan and hers doesn’t. If you’ve met my sister, you’d understand what i’m talking here. You'd rather keep your mouth shut or be dead. Your choice. :)
Anyways, my office mate before cooks and sells leche flan and they’re really good. She mentioned you had to keep the fire at low to medium or else you'll have a leche flan that will have holes as big as a sponge's, overstatement here but you get the picture right? :) The first time I served leche flan using my newly tried recipe, my sisters commented they really tasted like leche flan this time. Although I was already making really delicious leche flan after that, I was still bothered by those tiny holes which are always present no matter how low I keep my fire when steaming. Good thing, I ventured on baking my leche flan instead of steaming it. Same recipe but different cooking methods makes two slightly different looking dessert. Read further to find out.
You can also directly place the sugar in each llanera, place over low fire, use tongs as they'll get extremely hot to handle, stir/tilt until all sugar are melted and are evenly distributed.
Store the egg whites in an airtight container and put in the fridge. Egg whites from 12 eggs can be made into angel food cake later like I did.
The lumps of yellow in the picture here are from the hardened crust of one of my chilled egg yolks. There are also specks of egg whites here. They are from those that stubbornly clung to the egg yolks. These will be removed during the straining process in step 4 below. Straining also removes the bubbles.
If you don't have an oven, steaming is great because whether it be baked or steamed, the outcome of both methods, though looked slightly different, tasted equally delicious. Also, refrigerate your leche flan first before serving because its texture becomes even more delightful when chilled. Enjoy!
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