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| Kusina ni Manang |
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| Ingredients: Recipe #1: 1 cup white sugar for caramelizing 1 cup condensed milk 1 cup water 4 eggs 1 tsp vanilla Recipe #2: (I got this from a recipe software. It is a Cuban recipe, and the reason why I picked it from the list was that I was looking for one that uses fresh milk instead of condensed. I doubled this recipe to maximize my use of oven and also because I know it would not last long. I was quite pleased with the reasult. My in-laws could not stop praising it.) 1 cup white sugar for caramelizing 4 cups fresh milk, scalded in double boiler for 15 minutes 1/4 tsp salt (added to milk before scalding) 12 whole egg 12 tbsp sugar 2 tsp vanilla (or divide the flan mixture into two and pour 1 tsp vanilla in half and several drops of lemon extract in the other half) Instructions: (For recipe #2. The idea is almost the same with #1 without the scalding.) Over VERY LOW HEAT in a small saucepan, caramelize sugar. (This step takes about 10 minutes before you will actually see the bottom layer slowly melting. Use the lowest heat you can.) While waiting you can start scalding the milk using a double boiler. (Let the water boil while stirring the milk from time to time to avoid formation of a film on top.) When sugar starts to melt, swirl the pan to avoid scorching and to incorporate the unmelted sugar as well. While still hot, quickly pour the caramelized sugar into the pan (may use big muffin pan like I used here, or a 1 1/2 qt baking dish, or individual llanera.) Let cool to solidify. Pre-heat oven to 275 deg F. Beat the eggs gently just so to break it. To make a more homogeneous consistency and to further break the eggwhite (it tends to be stringy especially when fresh), strain. You may also let the scalded milk pass through the strainer to remove formed film. An alternative method will be to mix egg and milk then strain. Add the sugar and stir gently to dissolve, avoiding formation of bubbles. Add vanilla or lemon extract. Pour into muffin pan (or llaner or baking dish). Place on another pan with 1 inch water . Bake for about 1 hour at 275 deg F, checking after 45 minutes for doneness (cooking time may vary upon the dish/pan used and the total amount of flan.). Top is golden yello when done. Cover with foil and cool. Refrigerate for at least 2 hours before serving. To serve, invert onto a platter. |
| From the kitchen of: Manang |
| (click to enlarge photos) |
| Tips: For Recipe #1, after caramelizing sugar, mix the rest of ingredients together then strain. When caramelizing, you can add butter for additional flavor. Never raise the flame or heat for caramelizing just to make it faster. Sugar scorches easily. The result will be so bitter. When using a steamer, boil water first. Llanera or pan should be covered with foil. Under moderate heat, steam for about 30 minutes or so until done. Use a toothpick to check the middle most for doneness. If baking, don't let the water in the pan boil. Don't let it dry up. |
| Leche Flan |
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