11 responses

  1. Mikky
    August 31, 2008

    oh my… yours look sooo creamy…. i’m sure it’s a winner… thanks for sharing your recipe…


  2. Al
    August 31, 2008

    Beautiful pic! i’m definitely going to have to try this. Just curious about something though. The addition of water to caramel kind of surprised me. While you did put hot water on there, i thought that using water with the melting sugar was extremely dangerous. For some reason i thought that it will cause the sugar to splatter and possibly cause burns. You might want to put a cautionary note in general b/c dealing with melting sugar can be a very dangerous process if you have never dealt with it. i’ve burnt myself more than once making the caramel syrup for leche flan.


    • noemi
      August 31, 2008

      thanks for the heads up!


  3. Al
    August 31, 2008

    Sorry a couple of other thoughts. A common mistake that a lot of people make when trying to make the caramel syrup is to not use low heat when melting the sugar. I think that it’s also very important to constantly stir the sugar as it melts. It’s been a while since i’ve made leche flan and i used ronnie alejhandro’s recipe.


    • lutongpinoyrecipe
      September 30, 2009

      That is definitely true! You should use low heat while trying to make caramel syrup. Stirring the sugar constantly is part of the procedure I guess.
      .-= lutongpinoyrecipe´s last blog ..PINOY POCHERO =-.


  4. abby
    January 14, 2009

    i’m confused. are you using a big can (350 ml) or a small can. And can I use condensed milk instead?


  5. edzone
    September 17, 2009

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  6. Carenderia.com
    September 17, 2009


    Would it be alright if I will copy your recipes and paste it to my website http://www.carenderia.com? I would love to feature your recipes.

    I am also looking for an article contributor if you like?

    Please give me your thoughts.



    • noemi
      September 24, 2009

      no you can’t copy recipes. Duplicate content gets penalized by search engines.


  7. Tagloff
    September 29, 2009

    Eh? Your flan recipie only calls for -8- egg yolks?
    My families traditional version of flan calls for beating by hand with a wisk.

    2 Cans of eagle brand condensed milk(small cans) -warmed/room temp.
    1 Tsp of vanilla.
    12 egg yolks.
    Hand beat by wisk, for at least 30 minutes to 1 hour.

    The rest is the same. Except, well, depending on the number of guests, Mom increases the # of egg yolks. It was a joy to double this recipie. -24- egg yolks, 2 cans eagle brand, & 2 cans of evap carnation milk.


  8. Romy
    October 9, 2011

    PLEASE tell me how to make Leche Flan WITH LOTS AND LOTS OF HOLES please? Thanks.


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