Leche Flan #desserts #cake


This great Leche Flan is velvety and rich produced using egg yolks and milk. Gain proficiency with the key to making a smooth and plush leche flan you would ever make.

Leche Flan or what is known as Spanish Flan outside the Philippines is a conventional Filipino sweet made of vanished milk, consolidated milk, and egg yolks. It additionally has a layer of caramelized sugar that transforms into syrup in the wake of cooking them together.

It is generally filled in as pastry at Fiestas, occasions and other exceptional events. Beside the essential fixings, it is likewise regularly enhanced with vanilla and key lime zing.

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Leche Flan #desserts #cake #sweets #easyrecipe #lecheflan

INGREDIENTS

  1. 10 egg yolks
  2. 1 can (12 oz) evaporated or fresh milk - - or fresh milk
  3. 1 can (10 oz) sweetened condensed milk
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon key lime or lemon zest - (optional)
  6. 8-9 tablespoons granulated sugar

INSTRUCTIONS

  1. Prepare the caramel. Scoop 3 tablespoons of sugar in each (3 small) llanera or flan molds or 4 tablespoons for big llanera. Place the llanera on top of the stove over low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them caramelize evenly. Remove from heat once all granules have turned liquid and are light brown. Set aside.
  2. Place the egg yolks in a bowl, and slowly beat them with a fork or whisk. Try not to beat too fast and create a lot of bubbles. Gradually add the milk and condensed milk while continuously stirring. Lastly, add the vanilla extract and zest of key lime or lemon and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
  3. Pour the mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles. Place the filled llanera or mold in a water bath and bake in the oven at 160°C/320°F for about 30 minutes or until an inserted toothpick comes out clean. Do not overcook or the will start to create tiny holes.
  4. Let them cool down and then chill in the fridge for at least an hour. When ready to serve, run a knife around the inner edges to separate the flan from the mold. Place a serving plate top-side down over the llanera and flip them over to transfer.

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