Yes! you read it right my leche flan is made with duck egg yolks. Only recently that I have known that the traditional leche flan uses duck egg yolks and carabao’s (water buffalo) milk because they produce a smoother and silkier texture. At first I was so skeptic in trying it out as I don’t know how it would taste since I’m used with leche flan made with chicken egg yolks. So I then search for recipes and surprisingly they all said that leche flan made with duck eggs is more creamier and has brilliant richness and it’s true!:)
8 large duck egg yolks
1 can evaporated milk
1 can condensed milk
1/2 tsp zest of lemon
1 cup sugar and just enough water to give the sugar the consistency of wet sand for the caramel.
Caramelized the sugar on a heavy-bottomed stainless pan. Once you’ve got the sugar caramelized to a nice golden amber,coat the bottom of your pans or llaneras with caramel.
In a medium bowl, combine egg yolks, evaporated milk and condensed milk and lemon zest. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.
Cover llaneras or pans with foil and place in a steamer . Steam for 45-60 minutes or less for smaller pans . When it’s done allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.
Wonder what did I do with duck egg whites? I used it to make this leche puto but apparently it’s not that successful. Duck egg whites is thick and not good for pastries. Anyway, my main purpose is to try making leche puto just to see if how it would look like on the actual. It uses chicken egg whites on the original recipe but I just tried experimenting it with the duck egg whites. I can’t find a single recipe of a leche puto on the web so I am really trying my best to recreate it by experimenting until today I check my favorite blogger page and I am very delighted to see that finally she posted the leche puto recipe. Heart of Mary is really genius in experimenting thanks to her I will not experiment on perfecting this recipe anymore as I am definitely sure that Corinne has perfected it through her many attempts just to come out with creamy flan and fluffy puto.I hope you could visit her page too 🙂 For the meantime let me share with you the photos of my not successful leche puto. And of course very soon I will try Corinne’s recipe.:)