Comments on: Leche Flan Recipe

By: lutongpinoyrecipe

lutongpinoyrecipe — Tue, 29 Sep 2009 23:59:46 +0000

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

By: Tagloff

Tagloff — Tue, 29 Sep 2009 05:16:09 +0000

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.

By: noemi

noemi — Thu, 24 Sep 2009 01:20:00 +0000

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

By: Carenderia.com

Carenderia.com — Thu, 17 Sep 2009 03:21:37 +0000

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By: edzone

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By: abby

abby — Wed, 14 Jan 2009 01:45:18 +0000

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

By: Al

Al — Sat, 30 Aug 2008 22:03:30 +0000

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.

By: noemi

noemi — Sat, 30 Aug 2008 22:01:51 +0000

thanks for the heads up!

By: Al

Al — Sat, 30 Aug 2008 21:58:26 +0000

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.

By: Mikky

Mikky — Sat, 30 Aug 2008 17:34:57 +0000

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