"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Filipino Leche Flan Recipe

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This recipe for Filipino Leche Flan, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ona Alvarez
Added: Friday, February 6, 2009


3 whole eggs
6 egg yolks
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweet condensed milk
1 tbsp.of vanilla extract
4 tbsp. of sugar
6 tbsp. of water (approximately)

Cooking instructions:
In a 8x2 round aluminum pan (not foil) add sugar and water over medium heat on the stovetop. Using pot holders in each hand, turn the pan in a circular motion until sugar mixture turns golden brown (amber color). Move pan from burner and let cool.

In a blender, add whole eggs, egg yolks, evaporated milk, condensed milk, and vanilla. Blend on low speed for about 5 minutes, then switch to high until ingredients are thoroughly blended for another few minutes.

Pour mixture into the aluminum pan over caramel and steam on medium heat for about 30 minutes. Check flan by sticking a fork into the center, if it comes out clean, it is done. (If fork does not come out clean, continue steaming, but check often.)

Remove from steamer and let cool.

To serve:
Run a thin knife around the edges of the pan to loosen the Leche Flan. Place a serving plate on top of the pan and quickly turn upside down to position the golden brown caramel on top.

Personal Notes:
Personal Notes:
This is a traditional Filipino dessert that is very rich and should be served in small portions. It is usually made for special occasions. Everyone in our family loves Lola's flan and always asks her to bring it to parties. Enjoy!

From Vanessa Rasmussen's Lola




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