Traditional Leche Flan (Pampanga Region)

Chef Liza Cheng

    • 4 tbsp. The Perfect Purée of Napa Valley Lime Zest, thawed
    • 9 tbsp. sugar
    • 12 egg yolks
    • 14 oz. sweetened condensed milk
    • 12 oz. evaporated milk
1. Place 3 tbsp. sugar in each of the three llaneras or oval shaped tin mold.
2. Set llanera on the stove over low heat and use tongs to move repeatedly over flames until sugar is melted and turns into golden liquid.
3. Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold.
4. Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
5. In a bowl, combine egg yolks and condensed milk. Whisk to combine.
6. Add the Lime Zest to evaporated milk. Whisk to combine and place in the refrigerator at least 30 minutes to help flavors of the Lime Zest to infuse the milk.
7. Once milk has been refrigerated for 30 minutes, add evaporated milk combo to the egg/condensed milk mixture. Whisk in evaporated milk/Lime Zest Combo slowly.
8. Use cheesecloth or sieve to pour the whole mixture to strain any egg white particles.
9. Once strained, pour mixture into prepared llanera and cover tightly with foil. Arrange in a wide, oven safe dish or baking pan with about 1” of water (bain marie).
10. Bake at 375°F for about 50 minutes to an hour.
11. Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate.