Here’s a recipe that should satisfy the sweet tooth of lactose-intolerant kids—and adults, too. It’s leche flan (custard) but minus the milk. It’s somewhat like yema, but cooked in flan mold.
Lactose-free ‘leche flan’
1 c sugar
For the leche flan:
8 egg yolks
4 whole eggs
2 c sugar
1 tsp vanilla
¾ tsp zest of dayap or calamansi
Make the syrup:
Put the one cup sugar in a thick skillet or wok and turn the heat to low. Heat over very low heat. Do not stir but you can swirl the pan occasionally so sugar melts evenly. To prevent crystallization on the sides, brush the sides of the pan occasionally with a wet pastry brush. Continue heating until sugar dissolves completely and turns into a golden brown syrup.
Immediately pour the sugar into two flan molds, dividing equally. Swirl the flan molds so sugar completely covers the bottom of each mold. Set aside (sugar will harden).
Make the ‘leche flan:’
In a large mixing bowl, whisk together egg yolks and whole eggs. Gradually whisk in the two cups sugar, then add vanilla and continue whisking until well-blended.
Strain into the prepared flan molds. Sprinkle dayap or calamansi zest on top of each flan and stir lightly on the surface. Cover flan molds with tin foil.
Position molds into a steamer half-filled with water. Cover steamer and steam for 25-30 minutes or until flan is fully cooked.
Let cool then run a spatula lightly around the edges of each mold. Invert each mold into a serving platter so that the bottom becomes the top.
When melting the sugar, use a thick pan so sugar doesn’t burn.
Once melted, the syrup hardens very quickly so immediately pour it into the molds before it hardens.
As soon as you’ve poured the syrup into the flan molds, the molds will get very hot. Use a pot holder to protect your hands when handling the molds.
You can use lemon zest instead of dayap or calamansi.Last Updated (Wednesday, 29 April 2009 15:21)