Friday Bonding: Making Leche Flan

Happy weekend everyone! 

In today’s article, I will be sharing our bonding activity last Friday.  We have small poultry and we sell fresh eggs every day. I also mentioned that here before. you can check my blog about our small poultry farm here Our humble egg farm. Sunday lunch.

Thank you sponsors! Special thanks to @IamAshrone and @remona for renewing the sponsorship! Forever grateful for you, guys!

Since not all eggs are good to sell, such as broken eggs or out-of-shape eggs, we just turn them into something like leche flan. 

Leche flan is a Filipino dessert made of egg yolks. This dessert was introduced during the colonization of the Spaniards. 

So let’s begin! 

The ingredients are egg yolks, sugar, evaporated milk, and condensed milk. 

Optional: vanilla essence

We did not measure anymore how much egg yolks and how much milk is needed. We just follow out gut feels, haha!

So the first step is two separate the yolks and the whites. Do not worry because we can still use the whites. In this case, we made a meringue. 

To make a meringue, you need a mixer so that the consistency is airy, add sugar gradually. Then pop it on the oven. The leftover whites were cooked for our dogs.

Back to leche flan making, after separating the yolk and white, we will mix the yolk with the condensed and evaporated milk. You have to mix it well and remove any lumps. We should be consistent with the texture at this point. 

To make the caramel glaze, we will need sugar. We prefer brown sugar because it is healthier compared to washed white sugar. Also, it is sweeter in my opinion. 

We have three tins or in Filipino we call it lanyera. We will just estimate how much caramel we will put on each tin. After that, let it cool until it is hard. This is a technique so that the yolk mixture will not be mixed with the caramel. Five minutes is the estimated time until we can already incorporate the yolk mixture into the caramel. 

Now, you have to steam them to make the leche flan. In our case, we steamed them for 20 mins and check it every 5 mins. We exchange the bottom tin to the top too so that they have the same consistency. We also checked if the water run out to not burn the pot, or else we will be scolded by our father , haha! 

Yehey! Done! We just have to cool it down before eating it. We prefer cold leche flan rather than warm because it is hot in the Philippines. 

Sorry I forgot to take the final product before eating haha! I forgot to take a photo of it. We were so excited to eat the the leche flan. It is good and perfect dessert after a savory main course.

Very easy to make, right? What is your country's best dessert?

Final Thoughts

Sometimes, we can make something from almost nothing like what we did. These eggs are not of good quality to be sold in the market. Instead of throwing it away,  we just made a leche flan out of it. 

In life, we can’t something from a bad situation. We can benefit from a mistake by learning what we did wrong and what we can do to make it better. There will always a room for improvement. So when you feel like you are failing, do not give up because the only way is the top!

That is it for today guys! Thanks for reading.

Lead image and banner are edited from Canva, All pictures are mine

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