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Leche Flan FINAL-WPS Office

1) This recipe provides instructions for making leche flan, a Filipino custard dessert. It involves making a caramel syrup to line the baking dish and pouring a mixture of eggs, evaporated milk, and condensed milk over the caramel before baking. 2) To make the caramel, sugar and water are boiled until amber colored and then poured into the baking dish. 3) The custard mixture is made by whisking egg yolks and mixing in evaporated milk and condensed milk. This is poured over the caramel and baked in a water bath for 50 minutes. 4) Once chilled, the flan is inverted to serve with shards of hardened caramel decorating the top

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John Ely Balbero
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44 views3 pages

Leche Flan FINAL-WPS Office

1) This recipe provides instructions for making leche flan, a Filipino custard dessert. It involves making a caramel syrup to line the baking dish and pouring a mixture of eggs, evaporated milk, and condensed milk over the caramel before baking. 2) To make the caramel, sugar and water are boiled until amber colored and then poured into the baking dish. 3) The custard mixture is made by whisking egg yolks and mixing in evaporated milk and condensed milk. This is poured over the caramel and baked in a water bath for 50 minutes. 4) Once chilled, the flan is inverted to serve with shards of hardened caramel decorating the top

Uploaded by

John Ely Balbero
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Leche Flan until the sugar is caramelized.

Use your sight and smell to gauge your


caramel. It should be a rich amber color with a distinct caramel aroma.
Before the syrup turns dark amber, pour it into your cake tin or llaneras.
Swirl the tin so that the caramel coats the bottom. The caramel will
Ingredients
continue to darken as it sets. Leave it to cool on your counter top.
1 cup granulated sugar
STEP 3
1/3 cup water
In a large bowl, gently whisk the egg yolks to loosen them. Pour in All
8 egg yolks Purpose Cream and Milkmaid condensed milk. Continue mixing gently until
combined. Try not to make the mixture bubble.
2 packs All Purpose Cream 250ml
Pour the mixture through a very fine sieve into the caramel lined pan,
1 can (400g) Milkmaid Full Cream Condensed Milk trying to avoid forming bubbles.

Loosely cover the pan with aluminum foil.

STEP 1 STEP 4

Preheat oven to 180 deg Celsius. Have ready a 24 cm (8") round stainless Place the pan into a large roasting pan or a larger cake tin and put this into
steel aluminum cake tin or 3 traditional oval llaneras. Put a kettle of water the oven. Take your boiling water and pour it into the larger pan/cake tin,
to boil. until water comes up about 1/3 to halfway up the sides of the smaller cake
tin. This is called your Bain Marie or Bano Maria.Bake in the preheated
*You also have the option to steam the leche flan over gently boiling water
oven for about 50 minutes.
for about 50 minutes.
When it's done, take it out of the oven and out of the large, water-filled
STEP 2
pan. Refrigerate at least 6 hours or overnight. The unmolded flan will keep
In a small, heavy bottomed saucepan, over medium-high heat, combine in the fridge for up to a week.
the granulated sugar and water. Stir frequently as the mixture heats to
dissolve the sugar. Once mixture comes to a boil, do not stir again but only
occasionally swirl the pan to distribute the heat. Keep it boiling until the STEP 5
edges start to caramelize and the syrup stops bubbling (around 8 minutes,
depending on your pan). When it starts to color, frequently swirl the pan
To serve: Run a thin-bladed knife around the edge of the of the cold flan
(between the flan and the cake tin). Invert a serving dish over the cake tin.
With 2 hands, hold the dish firmly against the tin then quickly flip both
over. Carefully lift the pan off the dish. Use a spoon the scrape the syrup
that's stuck to the tin and pour it over the flan. Whack the hardened
caramel on the tin with the back side of the spoon so that it breaks into
shards. Scrape the shattered caramel onto the top of the flan for a
decorative finish and added crunch.

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