The Lean Green Bean

Monday, December 20, 2010

Leche Flan: A Guest Post

 Hi Friends-
I have a lovely surprise in store for you today! A guest post!! All I had to do was copy, paste, and sit back to enjoy the read right along with you!

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Hello World!

My name is Keziah and I'm your guest blogger today. I started my blog a year ago but got the hang of writing posts just recently. I blog about my wonderful journey of inspirations, memories, and thoughts. If you can spare a minute or two, drop a "hello"at keziahcudilla.wordpress.com, my lounge in cyberspace.

You'd probably be thinking how I got fortunate to be a guest blogger in lovely Lindsay's delicious blog. (The pictures make me hungry EVERYTIME!) Well, Lindsay and I signed up for 20 Something Bloggers Blog Swap. After which, partners were assigned by the 20SB team and ta-daaa.. the rest brings me here.

Blog Swap partners are free to choose whatever topic you want your post to have. Since Lindsay posts about food, I'd much as well try my hand with this. Watcha think? ^^

Warning: Much as I would like to post something that would keep up with Lindsay's mouth-watering posts, my culinary skills would not permit me to. I make desserts and pastas but just the simple, no-need-for-baking ones. Because we all once believed (or still do) in Santa Claus, don't pout and be kind with my cooking escapade, aryt? :D

This is the season to be jolly, so what better way than to feed our sweet tooth? ;) I'm sharing ya'll my all-time favorite dessert so brace yourselves!

I am serving you what we Filipinos call "Leche Flan"(Filipino custard). Perhaps you have even heard of it as Crème caramel. I am not really sure how it varies by region but this is how we (at least our family) do it.

Ingredients:
8 egg yolks
4 eggs
2 cans condensed milk
a can of evaporated milk
a cup of sugar for the caramel
*you can add a bit of vanilla flavor

Procedure:
Caramelize the sugar by heating it on a pan. Observe it carefully. Dark caramel would taste burnt. A golden brown caramel would be perfect. Evenly coat the bottom of the mold and let it cool.

Prepare the steamer. Others bake it but it is rarely done.
In a bowl, mix the remaining ingredients well. We want our leche flan to be smooth so do not blend it to a point that bubbles would form.

Pour the mixture over the mold with cooled caramelized sugar.

 Place it in the steamer. Make sure that the water is sufficient enough for the mixture to cook. Ideally, water level should be at the height of the mixture's mold.

You'll know that the leche flan is almost done by doing the toothpick test. Insert a toothpick in the mixture and if it comes out clean, you’re almost done.

Take out the molding pan and refrigerate. To unmold, run a smooth edged knife around the molding pan, place the serving dish upside down on top of the pan, and turn it upside down. Voila! You are now ready to take out your fork and delve on this wonderful treat! :)




 P.S. Though the picture may not be as enticing as I hope it would be, you are very much assured that this melt-in-your-mouth delicacy is PLEASURE.

Wishing you all a sweet and grace-filled holiday season!

Love,
Keziah

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Keziah, thanks so much for the guest post! I can't wait to try making this on my own. I love that you chose to write about food, a topic that meshes well with my blog! And for taking the pictures too!!! I know my readers appreciate them!

Hope everyone enjoyed this post! You can check out my post on Keziah's blog if you'd like.
--Lindsay--


P.S. 5 days til Christ mas :) Here's another Christmas card for you:



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