Lecheplan: Food for the decadent

I say lecheplan is decadent, because it is. It's very rich and sweet and it's full of bad stuff, which means it tastes awesome.

Tita Ding Ding's Lecheplan Recipe

Ingredients and Required Items:
1/2 cup caramelized sugar syrup or 1/2 cup dark Karo syrup
8 egg yolks
1 can evaporated milk
1 can condensed milk
1 tsp vanilla (optional)
a dash of orange zest (optional)
a strainer
a double boiler or large steamer (with shallow metal containers small enough to fit inside the steamer)


Caramelize the sugar first, because that will take a while. Here's a recipe that contains instructions for caramelizing sugar (because I haven't been successful in my attempts to attain sweet golden perfection.) It's a different recipe for making "caramelized flan." I think mine is easier to make.)

Place the syrup in a layer in the bottom of the containers or the top half of the double boiler. If the double boiler is the kind with holes in the bottom, place tin foil around the inside so the syrup doesn't leak out (try not to make wrinkles in the tin foil, unless you want a wrinkly lecheplan). Put the containers or double boiler in the refrigerator to cool.

Place ingredients in a bowl and mix with a whisk until smooth. Use a strainer to get all the little eggy bits out and pour the mixture into the containers or the top part of the double boiler.

Cover the containers or double boiler with tin foil. Place the containers in their respective places, cover, and steam for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. If your lecheplan is more than four inches thick, it may take longer to cook.

Let cool for at least an hour (4 hours is better) in the refrigerator, then flip the molds onto a plate. Be careful, because the syrup might spill all over the counter. If it does, start licking the counter, because it's really good. Grab some forks and enjoy the rich, eggy goodness with impunity!

So that's it. Really simple, huh? I usually save this recipe for special occasions, because if I made it all the time, I'd be fat and full of cholesterol.

(Note: Some people call it lecheflan. Both are correct. Lecheplan, lecheflan, Philippines, Filipino, it's all the same.)