Thursday, April 14, 2016

Leche Flan With Calamansi

Calamansi or calamondin is a small citrus fruit that is  very good for dipping sauce, juice, and the best for marinating, but today I will use it for my leche flan, because my sisters said it neutralizes the sweetness and remove the tangy smell of the egg yolks. It was proven after cooking :-). Try it.


1 can (395grams) Condensed milk
1 can evaporated or fresh milk (370ml)
10 egg yolks
2 tablespoons calamansi juice


1. Combine the condensed milk, evaporated milk and 

eggyolks, mix well until evenly blended, then put the 

calamansi juice and mix well.

2. Put the sugar in the molder then melt over medium heat,

once melted set aside and let cool, then pour the leche 

flan mixture and steam for 20 minutes or until done.

3. Refrigerate for an hour then sprinkle with calamansi zest 

before serving. Smile before eating :-).


  1. thanks for this! would love to try this on my next try.Can I use zest instead of juice? also been trying to perfect a firm and smooth leche flan. But what really is the technique for it? dont like the holes.hope you can help me :)

  2. Use a white cloth para salain ung mixture before putting on the molds, it will give u a smooth texture.


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