Leche Plan

A custard experience from a deliciously-rich leche plan recipe I'm sharing today that I got from the internet.   Following carefully the procedures of this recipe, gave me a delicious and delectable taste of this custard dessert. The combination of milk, sugar, and egg yolks made the leche plan perfect and very luscious in taste.

Leche Plan is a well-known dessert in the Philippines.  It is use for toppings on halo-halo dessert - a Filipino dessert with mixed ingredients of sweetened beans, coconut (macapuno), gelatin, purple yam, sweetened banana, boiled sweet potato, with grated ice filled with milk.  Leche Plan can also be eaten as a dessert.

There are two types of cooking Leche Plan, it can be baked or steamed.  In this recipe, I used the baking with the help of bain marie procedure.  A bain marie is also known as "water bath" in English.  It is a French term for a piece of equipment in cooking to heat materials gently and gradually to fixed temperatures or to keep materials warm over a period of time.

Bain Marie procedure is perfect in cooking for leche plan.  It gives even portions and an even smoothness of the whole plan.

5 egg yolks

2 whole egg

1 can condensed milk 380g

1 can evaporated milk - small can

1/2 tsp. vanilla

PROCEDURE:

1.   Caramelize sugar in tin.
2.  Mix together egg yolks, whole eggs, condensed milk, evaporated milk and vanilla extract.
3.   Pour the egg mixture in top of the caramelized sugar.
4.   Bake for 1 hour using bain marie procedure.
* Put the leche plan mold in a baking tin, put water around the tin.
5.  Test the Leche Plan by inserting toothpick.

TIPS:  Strain the mixture 2 times for smooth finish.