Here in Japan, pudding is the closest thing I could get each time I crave for a leche flan. Back in my home country, the Philippines, leche flan is the star of Christmas or any sort of party you could go to. This means that if you’re throwing a party, this should be your final dish so that everybody goes home with a happy tummy.
I remember the first time I learned how to make delicious leche flans. It was with my cousins (my father’s side of the family) over prep-time for our family reunion. I remember the satisfaction of finally learning the right recipe for the star of Christmas because my mom had attempted sooo many times but ended up making “different” leche flans. (Sorry, mother. HAHA!)
As a kid, I realized that recipes must be preserved and even protected. And that’s why I need to write these three versions of a leche flan and/or a pudding today.
The Classic Filipino-Style Leche Flan
Ingredients:
egg yolks- 12 pcs.
evaporated milk- 1 can (370 or 410 ml)
condensed milk- 1 can (300 ml)
sugar- 1/2 cup (about 100 g)
extra sugar- 1 to 2 tbsp per llanera (oval-shaped mold) for making caramel
Procedure:
1. Separate the egg yolks.
2. Mix evaporated milk and yolks. Strain with a clean cheesecloth.
3. Add sugar and condensed milk. Gently mix until combined. Set aside.
4. Make a caramel on each llanera. You will need about 4 to 5 llaneras for this recipe.
5. Pour the mixture onto each llanera and cover them with foil.
6. Steam for about 40 minutes.
NOTES:
1. This is a rich type of leche flan so the recipe doesn’t require the use of egg whites. But I hope you can find some use for the whites since eggs are crazy expensive these days.
2. Please make sure to gently mix and avoid making bubbles as this creates a rough texture (the last thing you want) for your end product.
3. I use the llanera directly on fire for making my caramel. This way, I can make perfectly flat caramel at the bottom of my flan. Please be careful not to burn your fingers as you do this (as I did burn mine many times in the past).
4. Steaming time may vary. Poke the flan with a toothpick to test if your flans are ready. Also, please avoid over-steaming.
The Classic Japanese Pudding
Ingredients:
eggs- 2 pcs.
fresh milk- 200 ml
sugar- 50 g
extra sugar- 50 g (for making caramel)
purified water- 30 ml
Procedure:
1. Mix water and sugar in a saucepan. Caramelize until dark brown.
2. Quickly pour the hot caramel onto 4 pudding cups. (See attached photo below.)
3. Warm your milk in the same saucepan you used for making your caramel. Gradually, the caramel residue should blend with your milk.
4. Beat the two eggs on a mixing bowl. Add in your warm caramel-blended milk and sugar. Gently mix until smooth. (Please avoid any bubbles forming.)
5. Pour the mixture onto your pudding cups.
6. Cover each cup with foil and steam for 15 to 20 minutes.
NOTES:
1. A Japanese pudding is jiggly and has a mild taste compared to a classic Filipino leche flan. This is probably due to fresh milk’s water content plus the blended egg whites.
2. For me, a Japanese pudding cup is just a good-enough size for a dessert. So people don’t end up over-eating sweets because you know—diabetes…
Asian Santa’s Pudding a la Mode
Ingredients :
whole egg- 1 pc
egg yolks- 2 pcs
fresh milk- 100 ml
cream cheese- 100 ml
sugar- 50 g
extra sugar- 50 g (for making caramel)
purified water- 30 ml
Procedure:
1. Mix water and sugar in a saucepan. Caramelize until dark brown.
2. Quickly pour the hot caramel onto 4 pudding cups.
3. Warm your milk and cream cheese in the same saucepan you used for making your caramel. The caramel residue should gradually blend with milk and cream cheese.
4. Beat the eggs on a mixing bowl. Add in your warm caramel-blended milk and cream cheese mixture and sugar. Gently mix until smooth. (Please avoid any bubbles forming.)
5. Pour the mixture onto your 4 pudding cups.
6. Cover each cup with foil and steam for 15 to 20 minutes.
7. Serve with fresh strawberries, kiwi fruits, bananas, ice cream, brownies or sponge cake. And live la dolce vita. *wink*
NOTES:
1. Asian Santa’s pudding recipe is a really nice discovery. A fusion of leche flan and Japanese pudding–because why not get the best of both worlds? *wink*
2. What more can convince you to try this recipe?
First, you don’t need to wait for the next birthday party. LOL
Second, the size is cute. Less sugar-spike?
Third, it doesn’t use canned goods (evaporated and condensed milk). Professional kitchens do not use canned goods or any processed food items, I heard from a professional chef. So no preservatives.
Fourth, a la mode is served with fruits so that you still get your daily fiber while having your cute treat…
Fifth, it tastes similar to that best-selling pudding I had last summer in Sendai.
Hope you can enjoy this dessert with the people you love.
Asian Santa
February 27, 2025
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