Here’s an easy custard recipe from the Philippines. I had copied the recipe from an Asian cookbook, whose name I forgot, so I just have the recipe. I’m not sure how being from the Philippines makes it drastically different; it seems that basic custards would be pretty similar, no matter where you are.
It’s pretty quick to make, and you could serve it, as is, or use it as part of a more complicated recipe that calls for custard. It also seems like it would be a good base for adding sugar on top and making into creme brûlée.
The leche flan part is basically adding caramelized sugar at the bottom of the serving ramekin. I didn’t flip these over for serving, so the caramelized sugar is like a surprise at the bottom. If you’re making the flan part of the custard dessert, you’ll need to make the flan part, first.
The recipe doesn’t call for dusting with powdered sugar, but I thought it made the dessert look better.
What you’ll need for the custard:
- 3 large eggs
- 2 yolks from large eggs
- 0.5 cups granulated sugar
- 3 cups evaporated milk (this equals about 2 cans)
- Vanilla extract
What to do:
Beat the 3 whole eggs and the 2 yolks lightly in a medium bowl, then whisk in the sugar.
Heat the evaporated milk in a saucepan until bubbles appear on the surface. When it’s warm enough, pour a steady stream into the egg mixture, whisking it the entire time. After everything’s incorporated, add a few drops of vanilla and whisk them in.
If you’re just making the custard, you’re done. Let it completely chill in the refrigerator before serving.
What you’ll need to make it into leche flan—do this first
For this part, you’ll need an additional 0.5 cups of granulated sugar and 0.66 cups of water. And, of course, you’ll need to be ready to make the custard.
Add the sugar and water to a small saucepan and gently heat until the sugar dissolves. Turn up the heat and bring the mixture to a boil, letting it cook until the sugar turns golden brown. Pour the caramelized sugar into the bottom of the serving containers you’ll use for the custard. Tilt the ramekins around so the sugar coats the entire bottom.
Now make the custard and add it to the ramekins.
Let it completely chill in the refrigerator before serving.
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