To celebrate her favorite Spanish football team’s victory at the Euro Cup 2012 Finals, Chow Buzz shares one of the recipes she developed while learning the basics of recipe writing and development during her brief externship stint in the test kitchen of Good Housekeeping New York.
ORANGE LECHE FLAN
The Leche Flan is a favorite Filipino dessert adopted from our Spanish forbearers, thus its Spanish name retained. It is similar to the classic French dessert Crème Caramel. There are countless variations to the popular version that is usually flavored with grated dayap rind (a local lime variety).
1 cup sugar
6 egg yolks, beaten
2 whole eggs, beaten
1 can evaporated milk (12 oz.)
1 can condensed milk (14 oz.)
1 tablespoon finely grated orange rind
1/4 tsp. Grand marnier (optional)
1. For the Caramel: In a medium sized light colored nonreactive saucepan, caramelize the 1 cup sugar over low flame till honey-caramel in color.
2. Remove pan immediately from heat and, working quickly but carefully, pour the hot caramel into two ungreased oval molders baking pans and coat entire pan bottoms. Allow caramel to cool and harden.
3. For the Custard: Adjust oven rack to center position and preheat oven to 350 F.
4. In a mixing bowl, combine the milk, eggs and orange rind and lightly stir till well blended. Allow the mixture to sit for at least 15 minutes to allow the orange flavor to develop.
5. Strain the mixture thru a fine strainer, then divide and pour into the pans.
6. Bake or steam in the oven baine-marie style for around 45 minutes or till toothpick inserted in the center comes out clean.
7. Remove flan from the oven and allow to cool. Slide a knife along the inner sides of the pan to loosen the flan, then invert pans onto center of a serving platter to allow flans to slide out. Serve chilled.