INGREDIENTS:
1 can
(390g) evaporated milk
1 can
(390g) condensed milk
10
egg yolks
1
teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup
sugar
3/4
cup water
PROCEDURES:
1. In a saucepan,
mix the sugar & water. Bring to a boil for a few minutes until the sugar
caramelize.
2. Pour the
caramelized sugar into aluminum moulds - you can use any shape: oval, round or
square. Spread the caramel on the bottom of the moulds.
3. Mix well the
evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour
the mixture on top of the caramel on the aluminum moulds. Fill the moulds to
about 1 to 1 1/4 inch thick.
5. Cover moulds
individually with aluminum foil.
6. Steam for
about 20 minutes (the traditional way to make Leche Flan is by open-air
steaming on either an open cooking fire or stove top) OR
7. Bake for about
45 minutes. Before baking the Leche Flan, place the moulds on a larger baking
pan half filled with very hot water. Pre-heat oven to about 370 degrees before
baking. Let cool then refrigerate.
8. 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.
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.
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