Emis Special Leche Flan Food

EMI'S SPECIAL LECHE FLAN

Steps:

• Break the egg yolks with a spatula. Do Not beat or use mixer. Just mash the egg. Add the evap and condensed milk. Mash the egg into the milk. Strain in two strainer ( one on top of the other) Pour into pan and cover with foil. Place in water bath. Bake dor 40 min at 350 or until firm. Co

SPECIAL LECHE FLAN

Steps:

• Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.
• Separate yolks. Remove all white as possible.
• Add evaporated and condensed milk.
• Mix mixture with a spoon in one circular direction, avoiding building of "foams" in the mixture.
• Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.
• Cover the lineras tightly with aluminum foil.
• Arrange lineras in a deep aluminum pan (ones used for roasting or those used for serving in buffets will do nicely) filled with water halfway of the lineras.
• Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
• Cook in oven at 375°F for around 30-40 minutes. The water-bath is more like "steam-cooking" than baking. Insert a toothpick in the center to check if done.
• Cool in the refrigerator for a few hours.

LECHE FLAN

Steps:

• Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
• Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
• When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
• Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
• Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
• Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
• To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.

EASY LECHE FLAN

Steps:

• Caramel:.
• Put brown sugar and water in a saucepan. Caramelize on high heat. It will be ready when you see big bubbles popping and the texture is thick.
• Line cake tin with caramel. Be sure to line the sides of the pan. A tip for getting the caramel to stick to the sides is to line it and then throw it in the freezer for a few minutes.
• Custard:.
• Blend all ingredients in a big bowl with a hand mixer or spoon as not to create bubbles.
• Pour mixture into caramel lined cake pan.
• Cover with aluminum foil.
• Place tin in a larger baking pan half filled with water.
• Place pan in pre-heated oven at 350 degrees and bake flan for about 1 hour or until firm.
• Take the foil off in the last 5 minutes of baking.
• Place serving deep dish over top of the cake pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.