Maria Seppälä, 31 year-old, mother of two, from Philippines. Maria was born in Manila, the capital of the said country. For over 1,78 million people living in Manila, food is the main necessity. “In Philippines we eat three times a day and we love rice. But “merienda” or so- called snacking, is my favourite part of the day”
Maria is now living in Kankaanpää, Finland. She first worked for five years as a practical nurse in a big nursing home located in Tampere. Then after almost six years of being stay- at-home mom, she finally had the chance to follow her dream, to start a new profession dealing with food service and to be a professional cook. She is now studying at Sataedu Catering School located also in Kankaanpää. This recipe is used on Maria’s food week. Crème caramel or also known as caramel custard is widely known. In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas. Using condensed milk and egg yolks makes our leche flan different form other crème caramels. Maybe the one that will differentiate our leche flan is by the unique mold. “Llanera” (Filipino traditional flan mold) or the oblong shape tin container that is normally used to make Flan in the Philippines. Note: Sometimes it is hard to find a Llanera depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
- 10 egg yolks
- 1 small can condensed milk
- 1 cup fresh milk or evaporated milk
- 1 cup granulated sugar
- 2tsp lemon zest
- 1 tsp vanilla extract
- Place the egg yolks in a big bowl then beat them using a fork or an egg beater Add the condensed milk and mix thoroughly
- Pour-in the fresh milk and Vanilla. Mix well
- Put the mould (llanera) on top of the stove and heat using low fire.
- Put-in the granulated sugar on the mould and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown colour.
- Spread the caramel (liquid sugar) evenly on the flat side of the mould.
- Wait for 5 minutes then pour the egg yolk and milk mixture on the mould.
- Cover the top of the mould using an Aluminium foil
- Water bath the mould with egg and milk mixture for 180c, 30 to 35 minutes. Cool down and refrigerate. Serve chilled.