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My simple custard flan ( filipino leche flan)
By Marelie (Visit website)
(4.21/5 - 24 votes)Recipe type: Dessert
Number of serving: 4
Preparation time: 20 Minute(s)
Cook time: 1 Hour(s)
Difficulty: Very Easy
Ingredients:
1 can evaporated milk
1 can sweetened condensed milk
10 egg yolk
1 tsp vanilla essence
1/4 tsp lemon juice
For the caramel:
1 cup brown sugar
1 cup water
1 can sweetened condensed milk
10 egg yolk
1 tsp vanilla essence
1/4 tsp lemon juice
For the caramel:
1 cup brown sugar
1 cup water
Preparation:
In a pan, mix water and sugar until there is no lump.
Heat and wait until it boils then turn the heat to simmering mode.
Simmer until the caramel is thick.
Cool slightly and transfer to aluminum moulds.
Mix well the egg yolk, condensed milk and evaporated milk by hand.
Then add vanilla and lemon juice.
Use wooden spatula and mix gently until well combined.
Strain the mixture and gently pour on to the prepared moulds with caramel.
Fill only until 3/4 of the moulder.
Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.
Bake at 350 or 180 for 1 hour.
Cool and then set aside in the fridge.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Heat and wait until it boils then turn the heat to simmering mode.
Simmer until the caramel is thick.
Cool slightly and transfer to aluminum moulds.
Mix well the egg yolk, condensed milk and evaporated milk by hand.
Then add vanilla and lemon juice.
Use wooden spatula and mix gently until well combined.
Strain the mixture and gently pour on to the prepared moulds with caramel.
Fill only until 3/4 of the moulder.
Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.
Bake at 350 or 180 for 1 hour.
Cool and then set aside in the fridge.
To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
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By Marelie (Visit website)
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Rate this recipe:
Its so ok na ok!!!
Posted the 25/03/2013, 11:02Wow, great for a special occasion with family or friends!
Posted the 10/03/2013, 03:15- Honte à vous, Marélie --- cette recette est beaucoup trop sucré, très malsain, et une perte de calories. Un plat empoisonné! - Much, much too sweet and gooey. And, there is NOTHING remotely, morally or interestingly decent in this recipe---tooothache/tooth-sticker, over-indulgence, and health poison in a cup? Shame on Marelie for posting this.
rdepontb | Posted the 18/11/2012, 07:14Much, much too sweet and gooey. And, there is NOTHING remotely, morally or interestingly decent in this recipe---tooothache/tooth-sticker, over-indulgence, and health poison in a cup? Shame on Marelie for posting this.
Posted the 18/11/2012, 07:07