Did you put a teaspoon of vanilla before cooking the flan? It adds flavor to it, makes it more delicious. You can also use calamansi or lemon extract, another alternative flavoring instead of vanilla.
I make my Leche flan exactly the same way, except for a squeeze of lemon to make it taste less eggy. Great job once again. You should open your own Filipino restaurant. You got this.
This guys never disappoints. You can tell he does his reasearch before he recreate dishes that they've never tried before. And you'd get to learn new things as well. I try that milk caramel and the steamer from a pan with tissue at the bottom.
In the video you saw holes in your finished leche flan, that is becasue you didnt make few taps in the molding after you pour the leche flan into the molding with caramelize sugar. The reason for this tapping is to let the bubbles out or disappear so that you would not see those holes in your leche flan. Its our tip for you guys, hahahha. Love when you make filipino food. Hope you cook more of it.
Leche Flan is Filipino version of Custard Pudding but just smaller. We understand why you can't buy llaneras there because is really handmade here using aluminum or stainless steel sheets but any plastic cooking molds can be used as substitute. Leche flan is best paired with halo-halo or with macapuno (sweetened coconut) kakigōri (かき氷) style. Thanks for trying making Filipino dishes as always! Next time, try making YEMA or YEMA CAKE.
I already posted a couple of separate comments, but here are all my tips. I make a lot of leche flan as a side business. 1. Cook the caramel a little less. Light brown is perfect. When it's too dark it gets bitter. 2. I use 6 eggs per llanera. 3. Punch two holes in the evaporated milk can. No need to open the whole lid. 4. If you want it less dense, include the egg white of the last egg. 5. Definitely add the vanilla extract next time. 6. Add a little bit of lemon zest and a few drops of lemon juice. If you can get calamansi, even better than lemon. If you don't want the tiny bits of lemon zest in your flan, add the lemon or calamansi peels in the bowl while mixing, then strain them out. This will make the taste less eggy (is that even a word LOL.) Your use of paper towels when you didn't have a steamer was genius!
You can put less egg yolks next time to make it softer like pudding and if it has an eggy smell/taste you can peel some citruses like orange or lime, add in a pan with the evaporated milk and cook until just-warm. Also please include a mukbang! Love your videos!
Egg whites... We use the whole egg on our flan use egg beater so egg white can mix with yolk. Probably more milk and cooked with steamer with occasional checking of consistency, also you may try adding a teaspoon of vanilla essence for the aroma. And yeah just poke two opposite holes in evaporated milk can to pour it 😅...
That is one of the prettiest leche flan I've seen. Using only egg yolks results in a very dense/firm leche flan. Mixing a bit of egg whites makes it softer.
Whenever my lola makes leche flan, she only uses the egg yolks too. So, with all of the leftover egg whites, she makes pinipig pudding. It's like bread pudding, but instead of bread, she uses fresh pinipig! As far as i know, she is the only one who does the pinipig pudding. Because everywhere i ask, they don't know what that is. But oinipig pudding is a one of a kind dish that is very delicious!
Old churches in the Philippines were made of coral stones, and egg whites were used to bond the coral stones together. One can just imagine the amount of egg whites that they need to finish an entire building! And of course, the amount of leche flans that they can make with the discarded egg yolks.
I used this method to make leche flan and it turned out perfect! Mine had no bubbles. I think it's because my flan was not as thick. My Japanese friends loved it! Thanks for this method!
1 tip from my mother's recipe is to add few calamansi peels and mix thoroughly before straining and pouring the egg/milk mixture into the mould. it adds a little flavor and according to google it neutralizes the sweetness and remove the tangy smell of the egg yolks.
Nicely done on the improvised steamer Hiro. 👍👍👍 Tapping the sides and slamming gently the container on the counter removes the bubbles and makes it more consistent and using a shallower tray makes it so that you don't get too overpowered by the creaminess.
Fun fact: during Spanish Colonial Period, the builders used egg whites as one of mortar mixture in building large structures, specifically the churches. Because egg yolks are often discarded as a waste, the ladies and some of the friar orders took the yolks to cook it into various delicacies, notably the leche flan.
For a first timer, that looks perfect! Whenever I make Leche Flan I only add half a can of condensed milk or add a bit more just to match that to my preferred level of sweetness, and yeah the vanilla LOL. The egg whites can be used for meringue. Great job!
You can add a little lemon zest and lemon juice. And a tip, when you put the leche flan on the mold, use a strainer when putting it directly to the mold so there is no bubbles or dot at your leche flan
That's a cool mug! I personally don't use vanilla for my leche flan. I use a little calamansi juice instead, its similar to lime. Excited for your pancit bihon! I'm sure it will be delicious! We like eating it with bread or rice haha carbs on carbs lol
If your mold is hard, you can tap the sides gently to remove the bubbles. If your mold is soft, place it on top of a container (or something like a baking sheet) and gently tap the whole thing on the table or its underside (if it has a flat bottom)
Yes, use yolks only. Don't "mix" it. Pour the milk slowly and stir it very slowly without lifting the stirrer from the mixture to prevent bubbles. You don't need a vanilla extract.
This is the exact way I make Leche Flan but instead if chicken eggs I use duck eggs to be more creamier. I also use either a squeeze of lemon or vanilla extract as an alternative. Good Job Hiro!
Good stuff! congratulations on making leche flan Hiro. and thank you for sharing the video to us too. In terms of using purely egg yolks, that was actually the most authentic of them all in terms of egg usage. The use of whole eggs were methods to increase the volume or decrease wasting the egg whites, thus some recipes used half egg yolks and half whole eggs. Anyway, it's a shame you didn't put any vanilla, but I do recommend making it again and making sure to add the vanilla next time, it will really change and give that subtle flavor. I hope to see your next video soon. Cheers!
My Grandmother used only egg yolks. The egg whites she used to make Torta. Torta is a dish with ground pork and eggs and one of my altime favorites. My Lola used to beat the egg whites to stiff peaks before adding yolks. So the torta would have volume and height. Yum. You can also make meringue. With the leche flan Lola also steeped calamansi peel in it for a citrusy flavor.
Congratulations! Finally you were able to make leche flan! Omedetou!!!! Well you forgot the vanilla but you totally made up for it by using the leftover caramel and the condensed milk! But for a 1st time you did great. If your gonna use that mold maybe you can cook the leche flan for 40 minuites so its not that hard and be more jiggly . But again for a first time, you did great!
The old folks used to say that during the Spanish colonial period, they use so much egg whites when making cement for building churches, that instead of throwing away the egg yolks, they just make it into leche flans.
For someone who made it on their first try, that looks really good! Not a lot of bubbles too!! Leche flan is such a guilty pleasure. I get as much as I can when it's served on buffets hehe
I usually gather the egg whites from baking cake into a vaccum plastic and steam it. After a while it will become solid like a white pudding. Cutting it into bite size and putting it in some stew would be great! It will taste like egg but have the consistency of firm tofu, which I found interesting. I mean it is without the egg yolk, so it'll be low in cholesterol as well😊~
Tip when opening the evaporated milk can so it won't spill 😅 You don't have to remove the entire lid, just poke two opposite holes using the opener and the milk will pour out just fine. btw if you will use whole eggs, it would be more like pudding and the taste will be less rich, so it's not that good.
I prefer the whole eggs version for extra protein and more lightness. One just has to be careful not to overbeat or overcook so the texture doesn't become bubbly or too hard.
Good job on making your 1st Leche Flan. The reason why there are holes on your Leche flan is because air got trapped in it similar to cakes having air pockets. A solution to that would be hitting your molder against the surface you are working with several times to release the bubbles inside. Same technique used in baking. Good luck on your next Leche flan and looking forward for a perfect finish.
2:18 some version of leche flan has an additional of 2 Tablespoon of calamansi juice or lemon juice to remove the smell of the eggyolks and also it helps to balance the sweetness of the leche flan with an additional citrus flavor. 👍👍👍👍👍
Hello! Great video. You know, in the provinces of the Philippines, they use just the yolk of duck eggs which makes for a more creamy and richer leche flan.
when my mom cooked Leche Flan, she didn't need to put it in the fridge. She serves it on my table after being cooked. :) But yours is also great. i thought it was Pudding Cake at first glance because of its size. Thank you very much for trying some Filipino foods to made. Japanese will enjoy our dishes if they try.😊😊 Try to make PANCIT BIHON and CHAMPORADO next time. I always watched your videos especially FILIPINO Dishes! Keep it up! Filipino People including Me will be proud of you!
Yum. Once you make a leche flan you gonna make a halo halo with ube ice cream lol :). Bihon is great but i love canton more. I usually put chicken liver with pork on my bihon and canton .
You can tie a string or use a rubber band to secure the foil to keep it tight. That way you'd have less holes or steam water getting inside. We also grate a bit of lime peel (called dayap) to offset the too sweet taste and feeling of fullness. If you don't have dayap maybe you can experiment a mixture of lemon and lime peel, maybe even yuzu but I am not familiar if yuzu has similar peel to lemon (thick).
![OsamaSon - ik what you did last summer [Official Music Video]](http://i.ytimg.com/vi/4DIQDnu3mr4/mqdefault.jpg)
Behind-the-scenes story! I strained the mixture 3 times in the video but I actually did it 5 times 😂
That’s why yours looks so silky. 💜
Hahaha..you enjoyed straining... your Flan looks perfect...we add a bit/drops of calamansi to lessen the sweetness too 😊
What she meant by bits is the calamansi rind. 👍
Hahahahahaha
Did you put a teaspoon of vanilla before cooking the flan? It adds flavor to it, makes it more delicious. You can also use calamansi or lemon extract, another alternative flavoring instead of vanilla.
I make my Leche flan exactly the same way, except for a squeeze of lemon to make it taste less eggy. Great job once again. You should open your own Filipino restaurant. You got this.
This guys never disappoints. You can tell he does his reasearch before he recreate dishes that they've never tried before. And you'd get to learn new things as well. I try that milk caramel and the steamer from a pan with tissue at the bottom.
Thank you for your nice comment! 😊
@@HiroFoodinJapan yummy,it's so easy
@@HiroFoodinJapan please try making buko salad.
In the video you saw holes in your finished leche flan, that is becasue you didnt make few taps in the molding after you pour the leche flan into the molding with caramelize sugar. The reason for this tapping is to let the bubbles out or disappear so that you would not see those holes in your leche flan. Its our tip for you guys, hahahha. Love when you make filipino food. Hope you cook more of it.
Leche flan would definitely go well with black coffee.
that is the most perfect leche flan I saw👌
Thank you! You are kind! 😊
Leche Flan is Filipino version of Custard Pudding but just smaller. We understand why you can't buy llaneras there because is really handmade here using aluminum or stainless steel sheets but any plastic cooking molds can be used as substitute.
Leche flan is best paired with halo-halo or with macapuno (sweetened coconut) kakigōri (かき氷) style.
Thanks for trying making Filipino dishes as always! Next time, try making YEMA or YEMA CAKE.
I already posted a couple of separate comments, but here are all my tips. I make a lot of leche flan as a side business.
1. Cook the caramel a little less. Light brown is perfect. When it's too dark it gets bitter.
2. I use 6 eggs per llanera.
3. Punch two holes in the evaporated milk can. No need to open the whole lid.
4. If you want it less dense, include the egg white of the last egg.
5. Definitely add the vanilla extract next time.
6. Add a little bit of lemon zest and a few drops of lemon juice. If you can get calamansi, even better than lemon. If you don't want the tiny bits of lemon zest in your flan, add the lemon or calamansi peels in the bowl while mixing, then strain them out. This will make the taste less eggy (is that even a word LOL.)
Your use of paper towels when you didn't have a steamer was genius!
Thank you for your tips! 😊
This is the thickest leche flan I have ever seen. It made my mouth watery. Thanks you two. Keep it up! This is my favorite jp cooking channel.
You can put less egg yolks next time to make it softer like pudding and if it has an eggy smell/taste you can peel some citruses like orange or lime, add in a pan with the evaporated milk and cook until just-warm. Also please include a mukbang! Love your videos!
putting it in a fine mesh is a great technique for smooth leche flan ♥
Yes it made my leche flan smooth! 😊
Egg whites... We use the whole egg on our flan use egg beater so egg white can mix with yolk. Probably more milk and cooked with steamer with occasional checking of consistency, also you may try adding a teaspoon of vanilla essence for the aroma. And yeah just poke two opposite holes in evaporated milk can to pour it 😅...
leche flan is good filling for breads and doughnuts..
watching hiro san enjoying cooking is awesome
That is one of the prettiest leche flan I've seen.
Using only egg yolks results in a very dense/firm leche flan. Mixing a bit of egg whites makes it softer.
Thanks for featuring Filipino Foods. They are one of the BEST 👌
Your reaction Hiro to the evaporated milk faild was so cute
Whenever my lola makes leche flan, she only uses the egg yolks too. So, with all of the leftover egg whites, she makes pinipig pudding. It's like bread pudding, but instead of bread, she uses fresh pinipig! As far as i know, she is the only one who does the pinipig pudding. Because everywhere i ask, they don't know what that is. But oinipig pudding is a one of a kind dish that is very delicious!
Old churches in the Philippines were made of coral stones, and egg whites were used to bond the coral stones together. One can just imagine the amount of egg whites that they need to finish an entire building! And of course, the amount of leche flans that they can make with the discarded egg yolks.
The small dots is okay. The process was very much done correctly. Enjoy a nice sweet treat that you can do again whenever you desire it.
We don't eat too much of that because it is very sweet. You can put it on top of halo halo or mix it with other filipino desserts.
I used this method to make leche flan and it turned out perfect! Mine had no bubbles. I think it's because my flan was not as thick.
My Japanese friends loved it! Thanks for this method!
1 tip from my mother's recipe is to add few calamansi peels and mix thoroughly before straining and pouring the egg/milk mixture into the mould. it adds a little flavor and according to google it neutralizes the sweetness and remove the tangy smell of the egg yolks.
Thank you for the tip! We don't have calamansi so I'll use a lemon or a lime 👍
Good job! I personally prefer the jiggly kind with the egg whites included.
Nicely done on the improvised steamer Hiro. 👍👍👍 Tapping the sides and slamming gently the container on the counter removes the bubbles and makes it more consistent and using a shallower tray makes it so that you don't get too overpowered by the creaminess.
The bubbles on the edges are fine to not worry about, great leche flan!💖
I’m relieved to hear that! Thank you 😊
Fun fact: during Spanish Colonial Period, the builders used egg whites as one of mortar mixture in building large structures, specifically the churches. Because egg yolks are often discarded as a waste, the ladies and some of the friar orders took the yolks to cook it into various delicacies, notably the leche flan.
The color is perfect!!!
It's really amazing how you cook Filipino food... your much better than me,... anyway, thanks featuring another Filipino food 🥑🥑🥑
For a first timer, that looks perfect! Whenever I make Leche Flan I only add half a can of condensed milk or add a bit more just to match that to my preferred level of sweetness, and yeah the vanilla LOL. The egg whites can be used for meringue. Great job!
Thank you! 😊
@@HiroFoodinJapan please try cooking sotanghon chicken noodle soup, palabok fiesta noodles and odong noodles with 555 sardines.
Yeah . A full can is too sweet . I
Your videos are healing for a tired soul💖💖💖 Thank you! Im a fan!
You can add a little lemon zest and lemon juice. And a tip, when you put the leche flan on the mold, use a strainer when putting it directly to the mold so there is no bubbles or dot at your leche flan
Yes on Lemon zest and juice!
great job it looks authentic
That's a cool mug! I personally don't use vanilla for my leche flan. I use a little calamansi juice instead, its similar to lime.
Excited for your pancit bihon! I'm sure it will be delicious! We like eating it with bread or rice haha carbs on carbs lol
Carbs on carbs 😊 I like it too! 😂
I love the fact that he never wastes food
And, for extra burst of freshness, add lime zest. It makes the difference. Brings up the leche flan to the next level!
Thank you for the ❤️
Wow!!! Sugoi! Ang galing naman 👏👏👏
excited for the pancit bihon as well 🥰 looking forward 😍
Tip: add 1/2cup-3/4 cup whole milk to make it creamy. My husband does that. Some people add tiny bit of
Lemon zest or lime zest to add flavor.
haha i like the seal clap when you successfully turned it over
that is the largest Leche Flan I ever seen, almost like a cake hahaha I love it, its perfect ... 😉
Wow it looks delicious leche plan... can't wait to see the PANSIT bihon.much love ❤️
My fave dessert, yumm!
If your mold is hard, you can tap the sides gently to remove the bubbles. If your mold is soft, place it on top of a container (or something like a baking sheet) and gently tap the whole thing on the table or its underside (if it has a flat bottom)
Congrats! You made it
My grandma i remember she puts calamansi rind.
Wow, that's good. Nice seeing you cook back to Filipino food. 😁
Flan is my favorite. I love any kind of custard.
Dude you ace'd it like a pro!? Was this your first time making it?? Amazing!
Yes it was 👍 Thank you! 😊
Yes, use yolks only. Don't "mix" it. Pour the milk slowly and stir it very slowly without lifting the stirrer from the mixture to prevent bubbles. You don't need a vanilla extract.
This is the exact way I make Leche Flan but instead if chicken eggs I use duck eggs to be more creamier. I also use either a squeeze of lemon or vanilla extract as an alternative. Good Job Hiro!
Yummy dessert my favorite💛💛💛
I love your videos🥰
Good stuff! congratulations on making leche flan Hiro. and thank you for sharing the video to us too. In terms of using purely egg yolks, that was actually the most authentic of them all in terms of egg usage. The use of whole eggs were methods to increase the volume or decrease wasting the egg whites, thus some recipes used half egg yolks and half whole eggs. Anyway, it's a shame you didn't put any vanilla, but I do recommend making it again and making sure to add the vanilla next time, it will really change and give that subtle flavor. I hope to see your next video soon. Cheers!
Your first creation is much more perfect than mine, even now that I've cook a few times
Thank you! 😊
Wow i can say that you really did a good job on this one
You can add vanilla in the egg mixture and add lime zest after caramel sets in the mold.
Some use all eggyolks, but try using whole eggs instead. The flan is softer and silkier not hard.
Amazing skill of cooking. Thanks for sharing. Stay blessed 🙏🏾💕
Thank you! You too!
I am going to follow your way of cooking this from now on... Thanks 🙂
My Grandmother used only egg yolks. The egg whites she used to make Torta. Torta is a dish with ground pork and eggs and one of my altime favorites. My Lola used to beat the egg whites to stiff peaks before adding yolks. So the torta would have volume and height. Yum. You can also make meringue.
With the leche flan Lola also steeped calamansi peel in it for a citrusy flavor.
Congratulations! Finally you were able to make leche flan! Omedetou!!!!
Well you forgot the vanilla but you totally made up for it by using the leftover caramel and the condensed milk!
But for a 1st time you did great. If your gonna use that mold maybe you can cook the leche flan for 40 minuites so its not that hard and be more jiggly . But again for a first time, you did great!
The old folks used to say that during the Spanish colonial period, they use so much egg whites when making cement for building churches, that instead of throwing away the egg yolks, they just make it into leche flans.
For someone who made it on their first try, that looks really good! Not a lot of bubbles too!!
Leche flan is such a guilty pleasure. I get as much as I can when it's served on buffets hehe
My teacher in native camp introduced this channel.Let me watch every movie.This looks so delicious.
Thank you so much for watching! Are you a teacher or a student on Native Camp?
@@HiroFoodinJapan Thank you for your reply.I’m a student.
Cook well done congrats. Advance tip for the pancit bihon squeeze like lime or lemon before eating it
Thank you for the tip!
Happy 20k subscribers! You deserve it guys. Congratulations! ✨✨
Thank you so much!! 😊
You guys should try Mango Float ,. Its super easy to make and its delicious
I usually gather the egg whites from baking cake into a vaccum plastic and steam it. After a while it will become solid like a white pudding. Cutting it into bite size and putting it in some stew would be great! It will taste like egg but have the consistency of firm tofu, which I found interesting. I mean it is without the egg yolk, so it'll be low in cholesterol as well😊~
Looked perfect. It’s a very rich dessert, goes very well with black coffee or hot tea.
You did well! I showed it again to my mom since she is a great home cook and she said your leche flan looks and taste good. Good Job!
yours is better than mine when I first tried making it.
you can add a little vanilla or lime zest to reduce the "eggy" taste.
When you eat the leche flan, try to pour in some of the caramel over your slice of the leche flan. It will taste sweeter and better.
Hiro san, filipino is so proud of you for doing this dessert. Omedetouuuu🎉
you did it perfectly good job from philippines keep safe 👍✌🙏🙏🙏
Tip when opening the evaporated milk can so it won't spill 😅 You don't have to remove the entire lid, just poke two opposite holes using the opener and the milk will pour out just fine. btw if you will use whole eggs, it would be more like pudding and the taste will be less rich, so it's not that good.
Thank you for the tip! I see. I'll try using whole eggs next time! 👍
@@HiroFoodinJapan just use egg yolks. If you include egg whites the texture will be harder.
I prefer the whole eggs version for extra protein and more lightness. One just has to be careful not to overbeat or overcook so the texture doesn't become bubbly or too hard.
@@oxoelfoxo agreed. in the end, it's all a matter of preference
Good job on making your 1st Leche Flan. The reason why there are holes on your Leche flan is because air got trapped in it similar to cakes having air pockets. A solution to that would be hitting your molder against the surface you are working with several times to release the bubbles inside. Same technique used in baking. Good luck on your next Leche flan and looking forward for a perfect finish.
Originally leche flan is made from duck egg - which is thick and rich. Chicken egg is only substitute into it
2:18 some version of leche flan has an additional of 2 Tablespoon of calamansi juice or lemon juice to remove the smell of the eggyolks and also it helps to balance the sweetness of the leche flan with an additional citrus flavor. 👍👍👍👍👍
Yummy! Perfect dessert and topping for mais con yelo and halo-halo ♡
It was yummy! Thank you always! 😊
Vanilla is one of the main ingredients of leche flan sannen ^^; please try it with vanilla and a little lemon rind 🍋 It’s gonna taste so good… 🤩🤩🤩
I use egg whited for french merangues.. or just the simple philippine meringue
Hello!
Great video.
You know, in the provinces of the Philippines, they use just the yolk of duck eggs which makes for a more creamy and richer leche flan.
That came out looking so good hiro San. Good job as always 👍
using whole eggs would make it less stiff. We also add a little calamansi juice in our family recipe to balance the sweetness.
Wow that's delicious 😋 I like your videos
Thank you 😋
If you wanted it sweeter, you can use condensed milk. No need to add sugar after that.
This is the thickest leche flan I’ve seen. 😋🍮 looks yummy!
when my mom cooked Leche Flan, she didn't need to put it in the fridge. She serves it on my table after being cooked. :) But yours is also great. i thought it was Pudding Cake at first glance because of its size. Thank you very much for trying some Filipino foods to made. Japanese will enjoy our dishes if they try.😊😊
Try to make PANCIT BIHON and CHAMPORADO next time.
I always watched your videos especially FILIPINO Dishes! Keep it up!
Filipino People including Me will be proud of you!
Amazing ❤️❤️, you made it better than me in any possible ways.. love your vids
Yum. Once you make a leche flan you gonna make a halo halo with ube ice cream lol :). Bihon is great but i love canton more. I usually put chicken liver with pork on my bihon and canton .
You can tie a string or use a rubber band to secure the foil to keep it tight. That way you'd have less holes or steam water getting inside. We also grate a bit of lime peel (called dayap) to offset the too sweet taste and feeling of fullness. If you don't have dayap maybe you can experiment a mixture of lemon and lime peel, maybe even yuzu but I am not familiar if yuzu has similar peel to lemon (thick).
Leche flan is also a good topping for halo halo.
Made one yesterday for our easter gathering 🐣 tomorrow but mine was a Leche flan cake 🍮 🍰 i will served it with the tea 🍵 i bought in Kagoshima
Msarap Yan lecheplan one of my favorite godbless u and ur family allways ❤️🙏❤️❤️❤️n more blessing to come❤️🙏❤️🙏❤️
Thank you so much 🤗
I'm happy that you appreciate our delicacy here in the Philippines our leche flan 💖
My mom put key lime zest to balance the flavor of being sweet. So when you eat it you won't get fed up easily.
Yours looks amazing too by the way
You have very nice hands. Love watching your hands when you prepare foods.
You can vibrate the mold after pouring to force the bubbles up and pop them.
Your leche plan is so perfect sir.im looking forward for your next vlog which is pansit bihon.thank u for cooking Filipino dessert.
Thank you so much!
Its look delicious,good job sir...
I love leche flan with rusberry tea. You made a perfect flan. I envy you!