Comments on: How to Make Leche Flan with Candied Lime Peels

By: N is for Noche Buena | Jun-Blog

N is for Noche Buena | Jun-Blog — Tue, 20 Dec 2011 16:18:00 +0000

[...] Leche Flan Recipe [...]

By: H is for Himagas and How to Make Brazo de Mercedes | Jun-Blog

H is for Himagas and How to Make Brazo de Mercedes | Jun-Blog — Wed, 21 Sep 2011 16:23:45 +0000

[...] borrowed from Spain like ensaimada — brioche basted with butter and sprinkled with sugar, leche flan — caramel custard, and the ambrosial Brazo de Mercedes — pillowy meringue rolled and [...]

By: Jun Belen

Jun Belen — Mon, 28 Mar 2011 14:15:00 +0000

Hi Maxine, the recipe makes around six 3-1/2-inch ramekin servings. In case you have those metal containers the recipe makes one 6-inch llanera.

By: Maxine

Maxine — Mon, 28 Mar 2011 06:16:00 +0000

How many does this recipe make?

By: How to Make Condensed Milk Pound Cake with Condensed Milk Chantilly and Macerated Strawberries

Tue, 15 Mar 2011 16:10:25 +0000

[...] there’s the miscellany of sweets, from sticky rice cakes and creamy custards to festive flans and fruit salads that helped celebrate the holidays. Our pantry’s never complete without [...]

By: The Daily Palette

The Daily Palette — Tue, 15 Feb 2011 20:40:00 +0000

Gah, I can’t believe I didn’t get to reply on this! My apologies! I found flaneras/llaneras at Manila Oriental Market, though I love love making flan using ramekins!

By: Enya

Enya — Wed, 12 Jan 2011 20:50:00 +0000

You have the best leche flan photos I have ever seen!

By: How to Make Crème Fraiche and Summer Fruit Salads

How to Make Crème Fraiche and Summer Fruit Salads — Wed, 04 Aug 2010 15:25:19 +0000

[...] Growing up back home, birthdays and holidays wouldn’t be complete without my mom’s delicious desserts. Of course, there would always be store-bought birthday cakes — moist yellow cakes frosted with chocolate, sometimes, mocha buttercream and studded with colorful sugar flower sculptures, but it was my mom’s homemade sweet treats that I excitedly looked forward to year after year as a kid. My mom’s an excellent cook but she was never into baking and so she made up for it by indulging us with sweets that she lovingly made like powdered milk candies wrapped in delicate Japanese paper, deep-fried bananas with caramelized sugar threaded in bamboo sticks, ube jam, and leche flan. [...]

By: Happy First Birthday, Jun-Blog!

Happy First Birthday, Jun-Blog! — Thu, 22 Jul 2010 17:07:26 +0000

[...] Leche flan. Lots and lots of egg shells strewn all over the kitchen. And lots and lots of lime peels, too. I remember being so fixated about making candied lime peels as garnish for my flan. Making the flan was easy. It was making those candied lime peels that took forever. Too bitter. Too thick. It was getting late in the day and I was still trying to figure out the best way to shoot the damn flan. The candied lime peels looked like ugly dark green tapeworms next to that beautiful creme caramel. I couldn’t make it work and I felt so defeated. I couldn’t shoot it the way I composed it in my head. It was getting too late and before I completely lose all the natural light I decided to ditch those dark green ugly peels and shoot the flan by itself, in all its simple beauty. It was just the flan sitting on a pool of liquid caramelized sugar on a white plate on a shiny black plexiglass surface. The next day, the great David Lebovitz somehow found his way to my flan and posted it on his Facebook page. “I think these pictures are so simple and beautiful”, he said. It was David Lebovitz! It may not seem much (I’m sure by now he has completely forgotten my simple and beautiful flan) but it did matter a lot to me, to someone scrambling for the last ounce of self-confidence left in him. It meant the world to me. [...]

By: Jun Belen

Jun Belen — Sun, 04 Jul 2010 17:20:38 +0000

Thank you, Adelina. I’m afraid the flan will not get the right thick custard consistency if you substitute 2% (or even whole) milk. I’ve seen people make flan with whole milk and with whole eggs (yolk + whites) and the flan becomes lighter and not as dense and rich.