Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Filipino Leche Flan
A dense, rich caramel custard topped with deep golden caramel — the Philippines' most-loved dessert.
↓ Jump to recipe⏱️
15 minPrep🔥
1 hrCook🍽️
6Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 10 egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- Zest of 1 lime
- 1 tsp vanilla
- For caramel: 200g sugar, 60ml water
Instructions
- Make caramel: heat sugar with water until deep amber; pour into a llanera mould or small loaf tin.
- Whisk yolks gently with condensed milk, evaporated milk, lime zest and vanilla.
- Strain into the caramel mould.
- Cover with foil.
- Steam over simmering water for 50-60 minutes until set.
- Cool, then chill 4 hours.
- Invert to release the caramel.
Advertisement · placeholder
Tara’s tips
- Don't whip the yolks — gentle stirring prevents bubbles.
- Cover with foil to prevent water dripping in.
Serving suggestions
- Best chilled.
Storage & reheating
Keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why so dense?
Yolks-only and condensed milk give the signature density.
You might also like
Related recipes
Pakistani
Italian
Margherita Flatbread
A crisp, blistered flatbread with tomato, melting mozzarella and torn basil — pizza night without the…
Spanish
Spanish Tortilla
Just potatoes, onion and eggs — slow-cooked into a thick, golden tortilla that is wonderful warm…