Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, traditional filipino flan. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks, milk, sugar, and vanilla extract. The new video now features the "llanera" (or traditional leche flan mold). It is a form of stress reliever which I've proven.
Traditional Filipino Flan is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Traditional Filipino Flan is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have traditional filipino flan using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Traditional Filipino Flan:
- Make ready 12 large egg yolks
- Get 1 can condensed milk
- Make ready 1 can evaporated milk
- Get 1 cup sugar
- Take 1 tbsp vanilla
- Take 1 dash lemon zest
- Get 1 tbsp lemon extract or lemon juice
- Prepare 1 tbsp vanilla extract
- Make ready 2 tbsp water
Filipino food tends to be overlooked for other Southeast Asian cuisines, like Thai and Vietnamese. Meaning 'milk flan' in English, leche flan is a custard dessert made of pudding. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel.
Instructions to make Traditional Filipino Flan:
- Separate egg yolks and save the whites for breakfast.
- Mix all ingredients exept the sugar together.
- Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You're just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST.
- Once the sugar has coated your pan take off of the heat and let cool for five minutes or so.
- Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don't have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level.
- When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don't wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it.
- Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while.
Leche Flan is the Filipino version of a dessert popular in Spain as flan de leche. Leche Flan is ever present in almost every Filipino celebrations be it birthdays, baptisms and the Noche Buena feast on. How is a traditional Filipino Leche Flan cooked? Which method is better in producing a leche flan with the right consistency, oven top steamed? or baked in oven? Leche flan is the Philippines' version of caramel pudding.
So that’s going to wrap it up for this exceptional food traditional filipino flan recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
