Leche plan
Steamed custard or something very similar to crema catalan of Spain! This is a popular dessert in the Philippines and you can easily find one on special celebrations or occasions such as birthdays, weddings, fiesta/thanksgiving and also on some authentic Filipino restaurant.
Ingredients:
10 eggs yolks
1 can condensed milk
1/2 cup of evaporated milk
1/2 cup of fresh milk
1 teaspoon vanilla extract
1/2 cup granulated brown sugar - for caramel sauce
For this recipe, you will need a tin mold or Llanera - if you do not have this, a mold which can be steamed will do. You just have to make your caramelised sugar a little different that in the procedures below. In a small pan over a medium heat, add 1/2 cup of granulated brown sugar and 1/4 cup of water and stir until the sugar slowly melts. Wait until the mixture of sugar and water boils. You need to reach a certain heat level (118°C) so that the water element evaporates completely and you're only left with your caramelised sugar. Once done, pour a small amount to each of your mold to ensure the base is fully covered. On one occasion, I used a ceramic mold which you can see in the pictures below. I made my caramelised sugar this way and it turns out pretty well.
Procedures:
1. Place all egg yolks in a bowl and add condense milk. Mix thoroughly
2. Pour-in evaporated milk, fresh full cream milk and vanilla. Mix well then set aside
3. Make a caramel using Llanera by putting 2 teaspoon of granulated brown sugar in Llanera and placing them on top of stove with very low heat. The sugar will caramelised under low fire as the Llaneras conduct heat. Once all sugar is dissolved in Llanera, take out of the fire and ensure it covers the base of Llanera evenly
4. Cool down caramelised sugar for 3 to 5 minutes and then pour in the mixture of yolk and milk into Llanera
5. Cover Llanera with aluminum foil and place on steamer
6. Steam for 30 to 35 minutes. Let it sit on the steamer for good 10 minutes until it cools down. Refrigerate until it is cold
7. To serve it, place in a plate upside down. Help loosen the sides by quickly running tip of the knife on the edge. The top should be where the caramelised sugar is like below:
