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Recipe - Leche Flan |
INGREDIENTS
- 10 - egg yolks
- 1 can - evaporated milk (12 fl. oz.)
- 1 can - sweetened condensed milk (14 oz - smaller can than evaporated milk)
- 1 tsp - vanilla extract
- 1 cup - sugar
1. Blend egg yolks, evaporated milk, condensed milk, and vanilla extract in a blender. Set aside.
2. In a pan (for baking)* melt sugar on top of stove for caramel topping until it's golden brown (be careful not to burn).
3. Once sugar is all melted, blend eggs/milk mixture for 5 seconds then pour into the pan. (don't go over 1/2 inches from the top of the pan).
4. Place pan with mixture in bigger baking/roasting pan (suitable for smaller pan and make sure it's not non-stick because it might get scratched) with 1-2 inches of water (same height as mixture in smaller pan).
5. Bake at 350 degrees for approximately 45 minutes to 1 hour (until mixture is cooked—test by inserting toothpick or knife, if it comes out clean it is ready).
6. Cool for at least 6 hours.
7. To serve, loosen flan from sides of the pan. Flip pan unto serving dish and pat top of pan until flan is settled unto the serving dish.
* You can use a 10 inch round baking/cake pan. I use the round and oval leche flan pans found in Filipino stores, but you will need 3-4 oval ones or 2 round ones to use up entire mixture. When I do, I cut down the sugar for caramel to 1/3-1/2 cup.
Archive of Recipes:
FRIED LUMPIA (FILIPINO EGGROLLS)
ORIGINAL BUFFALO WINGS
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