gustatory exploits

Mama’s first creamy Leche Flan (Cremè Caramel)

My mom, at 73, is taking up culinary classes. I’m so proud of her! Now my mom is no average cook; at least, she now knows a lot of the fundamentals of cooking and we both now can share our passion for (making) good food. 🙂

Not that she is a bad cook. Oh well, sometimes. It’s just for years since, I notice she lacks the passion for cooking. If not bland, she would sometimes  just do the basics. Very basic, so so… My dad (God bless his soul) used to complain because he was a good cook and he doesn’t scrimp on ingredients, which my mom is used to doing. Nevertheless, when I finally got myself a job and can able to buy the things I want, I made sure I’ll be the one to cook when I have the time and the opportunity. But as they say, it’s never too late for anyone to learn, whatever age you are in. So I was really all support when my mama told me she will join a culinary class offered free of charge within our locality and sponsored by the government. She said she’s taking it for My Benefit, but I did encourage her, that she too, would enjoy and learn a lot from the cookery experience.

If only I can trade places with her! But I’m glad she took the step because through her, I also get to learn.

Her (group’s) first assignment was to make a leche flan. I tried to do this before, but it was lame even though it Tasted leche flan. She triumphantly did her own–an improved and better version than what I did previously. I’ve been itching to repeat this dish but I lacked the confidence.

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My mom did it with less fuss. She simply mixed all the ingredients together in a blender. Melting sugar on aluminum containers was also a breeze. The hard part was waiting for the leche flan to cook so I can dig my fork in and wolf it down asap. 🙂

So here’s her humble, beginner’s version of the Leche Flan. Hope you enjoy making your own too.

Mom’s Creamy Leche Flan

1 cup sugar divided into two (set aside half for the caramel sauce)

1 can (380g) evaporated milk

1 can (380g) condensed milk,

5 whole eggs,

4 oz cream cheese,

2 tsp vanilla extract

Procedure:

Boil water in a steamer, then lower the heat. In a blender, mix all the ingredients. Strain, then set aside.

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Then with the half cup of sugar remaining, divide these into the aluminum containers or llanera. Then carefully melt the sugar over very low heat. Tilt it now and then to make sure the bottom is all covered by the melted sugar. Let it cool.

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After it has cooled down, pour the milk mixture carefully on each containers about 1 and 1/2 to 2 inches thick. Then put the containers inside the steamer. Cook it for about 40 to 45 minutes.

You can use the toothpick test to check whether the milk mixture has set when you see no lumps cling to it. It depends really whether you like your leche flan a bit undercooked or done nicely golden. My mom let it stay for about 15 minutes more in the steamer to achieve a golden syrupy look.

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Oh, how sweet it is to be loved by mom! 😉

 

 

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