Flan can be made either using a pressure cooker or an oven. Our experience is that the outcome has higher probability of being smooth and solid with a pressure cooker. It is basically a recipe of Mexican flan. However, a few friends from India has informed us that the same flan was prepared by their grand moms and moms. The South Asian version of flan uses Cardamon instead of Vanilla extracts many of the times. In this article we are providing a recipe with the Cardamon flavor.
Ingredients
Sugar – 1/2 cup + 4 tbsp
Egg – 4
Evaporated milk – 1 can
Cardamon – 6
Preparing the caramel
Put approximately 4tbsp sugar + 2tbsp water in a pot. Turn the heat up to medium high. Lower the heat to medium when the sugar water mixture starts to turn golden. Keep a close eye on the color of the caramel – we want it to be golden brown, not too dark brown. Please take extra caution while dealing with hot pots. Once it reaches the right color (which is subjective), quickly pour the thick caramel on the baking pot. We generally make our flan on an 8 inch pyrex bowl. Leave the bowl in the freezer to cool down. The caramel on pyrex may crack as it cools down; it’s fine.
Making the flan mix
Pour the evaporated milk in a cup. Crush the cardamoms by hand or by a knife. Put them in the cup of evaporated milk. As said earlier, vanilla essence can be used instead of cardamoms. Warm up the milk for 30 seconds in microwave. In a separate bowl, beat four eggs and half cup sugar. Pour the milk in this bowl and mix them up. We prefer using a fork, instead of a whisk or beater. The reason is that fork introduces lesser air bubbles in the liquid flan mix. Bubbles turn the flan spongy instead of making it tight smooth.
Straining the mixture and pouring it into the chilled caramel bowl
Â
We have the liquid flan ready to be baked after straining the mixture. Make sure that the strainer is able to filter out the cardamon seeds. Cover the bowl with aluminium foil.
Baking
Baking can be done either using a pressure cooker or using an oven.
Bon Appétit
The ultimate final step is eating the flan. Let the cooker cool down a little, bring the bowl out, run a knife around the edge of the flan. Put the pyrex bowl with the flan in the refrigerator for an hour. After an hour, put a plate on top of the bowl and turn the bowl upside down. The flan is now on the plate. Cut it into pieces. Enjoy the dessert!
Subscribe to receive notifications on our new posts.
I don’t understand leche or flan. However, I read your recipe article and it seems really easy to make this. Before I try this recipe I will have to check out what leche or flan is.
Flan ? is a kind of pudding or jello like thing. Or a little like cheesecake. Thank you for visiting and commenting. Have a wonderful weekend.
I think to prepare the leche flan can be really easy with the way you have the recipe for it’s preparation. I would have to look up where I can get cardamon so that I can try out making the leche flan .
Leche flan is indeed a very popular dessert here in Philippines, as mentioned above by my fellow Filipino. My grandma is really good at it. It’s her specialty. Everytime she visits here for a vacation, she will always make leche flan for us. She makes 12 sets of it. It’s also true that the Spaniards influenced us with this dessert while we are under the Spanish occupation. The cardamom you have mentioned is unique to me. I haven’t seen anyone using it here. We use vanilla here. A fruity variation would be really nice as well. How about adding mangoes or orange flavor to it? I’m sure this twist will give a new flavor and a unique taste as well.
Thanks for the Post. I love Leche Flan. It’s so addicting to eat. I love it when my mom always cooks it during Christmas and New Year. I can’t wait for Christmas. It’s also one of the ingredients in Halo-halo (a Famous Filipino desert.)
Thank you for sharing your experience. Wish you a great Christmas this year with a great flan ? from your mom.
Leche flaaaan! This is my favorite dessert all time! It is very popular here in the Philippines and I believe, Filipinos adopted Leche Flan at the time of Spanish colonization. This is very good and very tasty!
Wow! It is great to know that flan is popular in the Philippines too. Flan could become popular in the Philippines during colonization. Or, may be Spanish people learnt how to make flan from Filipinos. 🙂 Either way, flan tastes really good. Thank you for visiting and commenting. Have a wonderful day.
I never eat a flan by now, I guess my wife didn’t know about this recipe. It seems to be easy to cook and it has a few ingredients, besides it doesn’t take too much time to cook it.
It looks delicious, I will note it down and ask my wife to cook it in the next weekend!
It tastes awesome! Hope you will enjoy. Have a wonderful weekend ahead.
Sounds wonderful…I will try it this week!
Glad to know that you liked the recipe. I hope you will enjoy this. Thanks for visiting.
Yes, it is good!
Glad to know that you liked it. Thank you for visiting and commenting. Have a wonderful Spring weekend.
Thank you for following my blog. A good recipe. Would like to try it.
We are glad to know that you liked the recipe. Thank you for visiting and commenting.
I have always admired and enjoyed flan. Thanks to you, I can now make it myself!
We are glad to know that you liked the recipe. Thank you very much for visiting our blog and writing a wonderful comment.
Thank you, Le Drake Noir, for visiting this page. Glad to know that you liked the recipe.
Hi there. Thank you for visiting and following HoB. Much appreciated!
You are welcome! We are glad to know that you liked the flan recipe! Thank you for the Like on this post.