PINOY HAPAGKAINAN

Leche Plan

(Creme Caramel)

Creamy and delicious caramel topped custard base dessert, made with eggs

milk and sugar  Traditionally cooked in an oval metal moulds or llanera.

Ingredients :

      For caramel ;

• 1 cup brown sugar
• 3/4 water

      For Custard Base ;

• 12 egg yolk
• 2 condensed milk
• 2 evaporated milk
• 1 tsp of lemon zest or juice

Direction :

• Separate egg yolks to white, use yolk in this recipe.
• In a bowl, mix together yolks, condensed milk and  evaporated milk gently and thoroughly.
• Add the lemon juice or zest to the custard mixture and stir gently and thoroughly, to avoid bubbles on the mixture.
• In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
• Pour  caramel into the moulds, and spread on the bottom. Let it cool.
• Gently pour the custard mixture, fill the moulds to 1-1/4 inch thick.
• Steam for about 35-45 minutes, let it cool, then refrigerate.
• Run a thick knife around the edges to loosen, place a platter on top and quickly turn upside down. 

Cooking Tips :

• You may add a pinch of salt into the custard mixture.
• Adding 1 tsp lemon zest is better than using the juice.
• Baking option, Bake for 45 mins at 370 degrees. 
• You can cover the mould with aluminium foil, in steaming the custard.