The traditional Kapampangan leche flan is made of duck egg yolks and carabao’s milk. It is silkier because of the milk and tastier because duck egg yolk offers a unique taste that chicken egg yolks cannot provide.

The secret ingredient of Kapampangan Leche Flan is in the Duck egg yolks, because it is creamier than chicken egg yolks. It has large yolk size and it contains more fats than chicken egg yolks. So if you want to try the Kapampangan Leche Flan just substitute the evap milk with fresh carabao’s milk and use a duck egg yolks. Happy cooking!

Kapampangan Leche Flan Recipe

INGREDIENTS:

• 8 large duck egg yolks
• 250ml Fresh Carabao’s milk or evaporated milk
• 250ml condensed milk
• 1/2 tsp zest of lemon
• 1 cup sugar and just enough water (to give the sugar a wet sand like consistency)

INSTRUCTIONS:

In a sauce pan, caramelize the sugar over low heat. Let it slowly caramelized to a shiny golden amber, quickly coat the bottom of llaneras with caramel.

Prepare a medium bowl, mix egg yolks, carabao’s milk, condensed milk and lemon zest. Slowly mix in a circular motion until well blended. Using a fine strainer or clean cloth or cheese cloth, strain egg-milk mixture. Transfer strained mixture into prepared llaneras. Another kitchen tip to make your flan super smooth is to use an electric hand mixer to beat the mixture until it becomes so smooth in texture and well incorporated.

Place a foil cover on each llaneras and place in an already boiling steamer. Steam for 45-60 minutes or less for smaller pans. Not everyone is aware of, after steaming flan let it cool completely and refrigerate first to set, this will make your flan perfectly shaped when you turn it over on a plate.

To serve, turn flan over on a serving plate. Enjoy!!!! Creamier and tastier than any chicken yolks flan.

You may also try our new recipe:

Chicken Feet Soup

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