Leche Flan - Creme Caramel - Purin
Leche Flan - Creme Caramel - Purin

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, leche flan - creme caramel - purin. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Leche Flan - Creme Caramel - Purin is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Leche Flan - Creme Caramel - Purin is something that I’ve loved my entire life. They are nice and they look wonderful.

(Leche Flan / Creme Caramel) Japanese way to pronounce pudding. It called Purin in Japan, Leche Flan or Creme Caramel in different countries… However you call it, purin, flan, creme caramel, it's pretty much same thing. All you know that I'm not super into sweets… Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.

To begin with this recipe, we have to prepare a few components. You can cook leche flan - creme caramel - purin using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Leche Flan - Creme Caramel - Purin:
  1. Take For the Caramel :
  2. Make ready 1/4 cup sugar
  3. Take 1 Tbsp water
  4. Prepare For the Custard :
  5. Prepare 1 1/2 cup half and half or whole milk
  6. Get 1/2 cup sugar
  7. Make ready 3 eggs
  8. Take 1 vanilla beans or 1 tsp vanilla extract

This delicious dessert is known throughout the world. It has been a regular item in the menu. Leche flan or crème caramel is a custard dessert with a layer of clear caramel sauce on top. Leche flan can be steamed or baked; this is the baked version.

Steps to make Leche Flan - Creme Caramel - Purin:
  1. Preheat the oven 300 degrees. Prepare around 2 to 3 cups of boiling water.
  2. Combine 1/4 cups sugar and 1 tbsp of water for caramel in a saucepan. Do not stir, just place on a stove over high heat. About 4 to 5 minutes later, the sugar mixture should start boiling. Let the mixture keep boiling over high heat, then it will start turning into brown Amber color. Swirl the pot slowly as needed to even it out. The whole process will take from 8 to 10 minutes.
  3. Immediately pour the caramel into ramekins equally. Swirl ramekins immediately as soon as you pour the caramel to spread evenly as you go. You need to move quickly, otherwise the caramel will harden. Set the ramekins aside.
  4. Into another saucepan, pour half and half and 1/2 cup sugar. Stir and place on a stove over medium heat. Make sure it’s not boil just hot and steamy. Stir occasionally as needed. Set aside.
  5. Crack eggs into a medium size mixing bowl. Cut vanilla beans (am using vanilla extract). Add into the eggs and beat the eggs with vanilla gently so the eggs won’t create too much foam.
  6. Slowly add still warm milk mixture into eggs while you are whisking the eggs. Strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps.
  7. Pour the custard mixture into the ramekins equally. Cover each ramekins with foil and place in baking dish. Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins and cook for 40 minutes.
  8. Remove from the oven and remove the ramekins from the baking dish. Let it cool for 30 minutes to 1 hour the place into a refrigerator for at least 3 hour or overnight.
  9. When you are ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out from the ramekin easily. Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate.
  10. Enjoy!

I think all Filipino families have their own version of leche flan. My maternal grandma always made the airy kind while my paternal grandma. Leche Flan is the Filipino equivalent to Crème Caramel but because of the higher content of egg yolks, it's more richer and heavier. Most Filipinos have a sweet tooth and Leche Flan is one of the favourites when it comes to dessert. Leche flan is the Filipino version of French creme caramel.

So that’s going to wrap it up for this exceptional food leche flan - creme caramel - purin recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!