Line a 2-3 inch deep baking pan with paper towels or a kitchen towel. Set aside.
Prepare the caramel by combining sugar and corn syrup in a pot. Cook over medium high heat for 8-10 minutes or until dark golden amber in color. Pour caramel into ramekins/molds and set aside.
Prepare the custard by combining egg yolks, vanilla, condensed milk, coconut cream, and coconut milk. Stir well, and then strain. Pour the custard into the ramekins/molds. Place each ramekin on the lined baking pan. Slowly and carefully add hot water to the pan until water reaches about half the height of the ramekins. Cover pan with foil and bake for 50 minutes to 1 hour or until set.
Remove flan from oven and place on wire racks to cool to room temperature. Then chill in the refrigerator until ready to serve. Unmold before serving.
Like this one - lecheflan which has become an instant hit with her kids. When I asked my nephews how they rate their mama's lecheflan they both said "delicious" and "nice" with big smiles on their faces
Calamansi or calamondin is a small citrus fruit that is very good for dipping sauce, juice, and the best for marinating, but today I will use it for my lecheflan, because my sisters said it neutralizes the sweetness and remove the tangy smell of the egg yolks
This is very simple and economical lecheflan but what I like with just yolks and condensed milk, the custard is very smooth and firm, unlike the one with evaporated milk which is not as smooth and firm as this one
LecheFlan is one of the desserts that I like a lot, because it is yummy and easy to prepare. I learned to cook this when I was in college because I need to give my it as a birthday present food for my bestfriend's potluck party, I let my older sister taught me, since then I cook this every now and then, yummy
LecheFlan. Lecheflan is a favourite and popular dessert in the Philippines. Lecheflan comes from a huge family of caramel custards, crème caramels, or flans that is actually a group of desserts made of egg, milk, and sweeteners and that is eaten in many forms across the world
Lecheflan or caramel custard is an easy to prepare dessert we Filipinos loved. When about to serve, carefully pass a small thin kitchen knife on the sides of the mold to separate lecheflan from sticking and toss it on a serving plate