Creamy, silky smooth, rich, and delicious― these are just some of the words that describe this leche flan recipe.
Leche flan is like creme caramel, but with a twist. Unlike creme caramel, leche flan does not involve cream. Instead, it involves evaporated and condensed milk. Ingredients aside, leche flan is just as creamy and delicious as creme caramel.
In a gist, is a dessert made from milk and eggs topped with soft caramel.
Alternatively, you can simply make it for your loved ones. You can also make leche flan for yourself if you want.
Follow this leche flan recipe to make a steamy, smooth dessert for your next sweet-tooth craving or big business idea.
Creamy, Silky Smooth, Rich, and Delicious Leche Flan Recipe
Leche Flan Recipe
- In a cooking pan, blend sugar and water.
- Using low heat, mix well until sugar is well dissolved.
- Keep mixing and bring it to boil until it caramelizes, almost golden in color.
- Pour into llaneras and set aside to cool.
- In a mixing bowl, add evaporated milk, condensed milk, egg yolks and vanilla. Mix well.
- To ensure a silky smooth texture, strain the mixture using a cheesecloth or fine-mesh sieve to remove any not-so-fine particles.
- Pour over the mixture into the llaneras with caramelize sugar.
- Cover the llaneras with an aluminum foil then steam for 35 minutes.
- Let it cool then refrigerate.
- Remove from llanera before serving. Enjoy.
FAQ About Leche Flan
The ingredients of Leche Flan are pretty simple: eggs, sugar, evaporated milk, and condensed milk. However, there are many variations of the recipe. For example, some recipes call for vanilla extract or cinnamon sticks.
Leche Flan is a popular Filipino dessert made from eggs, sugar, evaporated milk, and condensed milk. It’s usually served chilled with a little bit of melted butter on top. Some people also like to serve it with caramel syrup or chocolate syrup.
There are a few possible reasons for this:
1) You didn’t cook the eggs long enough. The key to a creamy leche flan is cooked eggs – if they’re not cooked through, the Flan will be watery.
2) You didn’t strain the milk mixture well enough. Be sure to strain the milk mixture thoroughly before pouring it over the caramelized sugar – this will remove any lumps and create a smooth base for your Flan.
3) You overcooked the Flan itself. Cooked too long, Flan can become tough and rubbery – not exactly what you’re looking
Flan is a dessert that is popular in many Latin American countries, as well as the Philippines. However, its origins are actually from way back to the Roman Empire.
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