Leche Flan

Leche Flan

LECHE FLAN – otherwise called caramel custard is a most loved and prominent pastry in the Philippines. It is a treat made-up of egg yolks and milk with a caramel syrup on top.This pastry is known all through the world (particularly in Europe) and has been in the sweet menu of most eateries as a result of its comfort and simple in arrangement and long timeframe of realistic usability.




NUMBER OF SERVINGS: 3-4

LECHE FLAN INGREDIENTS:

12-15 egg yolks

1 jars consolidated milk (JUST ADD TO YOUR TASTE PREFERENCE)

1/2 container vanished milk

5 tablespoon cocoa sugar

5 pcs calamansi or 1 tablespoon lemon juice (discretionary)

You will likewise require the accompanying:

Llanera (Aluminum Container)

Steamer

Dish

Blending Bowl

Methods:

1. Separate the yolk from the egg white (just egg yolks will be utilized).

2. Place the egg yolks in a major bowl then beat them utilizing a fork or an egg blender.

3. Include the dissipated drain and blend altogether.

4. Include the consolidated drain and blend well.

Caramelized Syrup:  In a container, put-in cocoa sugar, don't mix, caramelize in low warmth in the event that you don't need it blazed. Include the calamansi juice ( include water if sought) simply twirl the dish tenderly. Blend altogether until the strong sugar transforms into fluid (caramel) having a light chestnut shading.

5. Put-in and spread the caramel (fluid sugar) equitably on the level side of the mold.

6. Sit tight for 1 moment then pour the egg yolk and milk blend on the mold (Llanera).

7. Steam the mold with egg and milk blend for 30 to 45 minutes.

8. In the wake of steaming, hold up until temperature chill off then refrigerate.

9. Serve for treat. Share and Enjo