Now that asparagus season is coming up, which means that I whip up a batch of Sauce Hollandaise every time I make them, also means that I have to be creative with what to do with egg parts that are left behind.
Egg whites are not a problem. They can be frozen or chilled, and are in fact all the better for it, since cold egg whites are faster to whip than those in room temp.
But what to do with egg yolks? You can turn them in to flan, known in the Philippines as Leche Flan, which was introduced to the Philippines by the Sapnish by way of Mexico. Filipino flan uses only egg yolks. As a child, I was fascinated at the ceremony of making this dish. Making the caramel, straining the egg yolks, rubbing dayap (lime) rind, then steaming them seemed so complicated, I never thought that I’d get them right. And duck eggs! Purists always argue that duck eggs make the best flan. It is rich enough to give you a coronary.
Nigella Lawson’s Nigella Express saved me from all that trouble by giving me a flan recipe that is so easy, preparation time is 10 minutes, excluding the 45 minute cooking time.
Another time-saving product for me is Zuckerrübensirup, or syrup made out of sugar beets, also available in Australia as golden syrup. This saves me from making the caramel top of the flan, which I keep on burning anyway!
The recipe comes from Nigella Lawson, and instead of a traditional llanera, I use a round aluminum cake pan 8 inches in diameter. The recipe below is enough to fill the pan.
The flan requires: 1 340 g can evaporated milk (known in Germany, strangely enough, as Kondensmilch. I use one with 10% fat, which is the fat content of evap milk in the Philippines), 1 397g can of sweetened condensed milk, 3 eggs, and 2 teaspoons vanilla extract.
Put enough of the golden syrup to completely line the bottom of the cake form. Add all of the ingredients of the flan in a bowl and whisk until well incorporated. Pour into cake tin.
Now there are two ways to cook the flan, both of them involve steaming. In Nigella’s recipe, the cake tin should be placed in a bigger pan filled with freshly-boiled water, then place in a pre-heated oven, baking it in 170°C for 45 minutes.
I’m lazy by nature. I figured out that my cake tin fits snugly in my biggest cooking pot. Even if I have a double boiler, I have never used it for the recipe. I just half-fill the pot with water, place the cake form over it, then cover the form with the pot’s lid. Forty-five minutes later, I have flan! Always test the readiness of the flan by inserting a toothpick in it. If it comes out clean, then you know it’s done.
This flan is always a welcome pot-luck gift at Filipino parties. So every time I am invited to one, I always bring flan. Who has to know that it also has egg whites in it?