LECHE FLAN
Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be crowd favorite.
Provided by Lalaine Manalo
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Place 3 tablespoons of sugar in each of the three llaneras.
- Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
- Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
- Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
- In a bowl, combine egg yolks and condensed milk. Whisk to combine.
- Add evaporated milk, gently stirring in a circular motion until blended.
- Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
- Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
- Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
- Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.
Nutrition Facts : Calories 239 kcal, Carbohydrate 31 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 215 mg, Sodium 82 mg, Sugar 30 g, ServingSize 1 serving
SPECIAL LECHE FLAN
Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do.
Provided by www.thecookmobile.c
Categories Dessert
Time 1h
Yield 12-18 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 651.7, Fat 30.3, SaturatedFat 14.9, Cholesterol 597.9, Sodium 430.2, Carbohydrate 63.5, Sugar 50.2, Protein 31.9
LECHE FLAN
My mom would always make this Filipino leche flan for dessert for me and I always loved it.
Provided by Hannah
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
- Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
- Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g
LECHE FLAN
This indulgent Filipino caramel and custard dessert-a staple for holidays, family gatherings and parties-has a luscious, creamy texture. The lemon zest adds a nice bright note, but feel free to leave it out.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
LECHE FLAN (FILIPINO CREME CARAMEL)
Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.
Provided by Connie Veneracion
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 5
Steps:
- Start heating water in a steaming pot.
Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Cholesterol 231 mg, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, Sodium 192 mg, Sugar 65 g, Fat 13 g, ServingSize Serves 12, UnsaturatedFat 0 g
CAFE CON LECHE FLAN
Combining Cafe con Leche and Flan seemed like a no-brainer. It's a rich coffe-caramel custard, and irresistable finale to an good Tex-Mex meal, or jsut about anything else.
Provided by ValkyrieQueen
Categories Dessert
Time 45m
Yield 8 flans, 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
- Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
- Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
- place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
- Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
- Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
- Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
- Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
- To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.
Nutrition Facts : Calories 1665.4, Fat 66.5, SaturatedFat 31.6, Cholesterol 1527.6, Sodium 737.7, Carbohydrate 208.3, Fiber 0.3, Sugar 155.8, Protein 62.9
DULCE DE LECHE FLAN
Make and share this Dulce De Leche Flan recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
- Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
- Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.
Nutrition Facts : Calories 225, Fat 5.7, SaturatedFat 2.5, Cholesterol 141.6, Sodium 58.5, Carbohydrate 37.6, Sugar 38, Protein 5.5
LECHE FLAN - FILIPINO
Filipino style flan. My mother was born and raised in the Philippines. This is her home economics teacher's recipe, over 60 years old so it has withstood the test of time. Our family usually serves this dessert on holidays. Please be sure to fully read the directions before making this recipe as it does require lots of pots and pans and cheesecloth...and it requires the cook to flip the dish upside down before it's ready to serve. Enjoy!
Provided by Christina S.
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside.
- In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir.
- Add the milks into the egg mixture and stir until smooth.
- Add vanilla.
- Stir again until smooth.
- Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth.
- Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan.
- Pour the milk and egg mixture gently into the center of the cake pan.
- Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan.
- Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour.
- Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan.
- Let the flan cool for 30 minutes, then place in the refrigerator to cool.
- Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.).
- If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan.
- Place a platter over the top of the cake pan. The platter should be larger than the cake pan.
- Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom.
- Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!
Nutrition Facts : Calories 417.2, Fat 14.9, SaturatedFat 7.3, Cholesterol 327.3, Sodium 146.2, Carbohydrate 57.5, Sugar 52.5, Protein 12.5
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