Leche Flan

Its the holiday season again, time for bibinka topped with kesong puti and salted eggs and puto bongbong,hot tea and simbang gambi. Puto with lugaw and leche flan yum,yum,yum.Here is my Inang Daling(my grand ma )recipe of leche flan.My Inang always used duck eggs but I  substitute extra large chicken yolk.I added a pinch of lemon extract and fresh dayap(lime)zest and used pancake syrup for the kiping or pure maple syrup.


12 extra large eggyolks
1t.lime zest or lemon zest
1- 14oz condensed milk
1-12oz evaporated milk
1t.lemon extract
1/2c. maple or pancake syrup


1.preheat oven to 350
2.pour the syrup in a baking dish(I used an oblong pryrex)
3.whisk the rest of the ingredients until blended and let the zest soak in the egg mixture for 5-7 minutes
4.strain into the  prepared  baking dish(to remove the zest)
5.bake on a water bath(get a bigger pan,pour hot water and use a folded foil or disposable aluminum pie plate folded and place the custard on top)
6.bake for an hour or until knife inserted in the flan comes out clean.chill and turn it upside down on a nice plate.make sure you run a clean knife around the dish to loosen up the custard.


  tips: you could steam leche flan too and cover  them with foil while steaming.