Leche Flan

(photo:ctto)

(LECHE FLAT USING MICROWAVE & OVEN)

Ingredients


6 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon lime zest
1/2 cup sugar
2 tablespoons water


Instructions

1. In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.

2. Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into the ramekins or llaneras.

3. In a bowl, gently whisk eggs until there are no streaks of white. Add condensed milk and stir until combined. Add evaporated milk and stir until well-combined.  Add lime zest and stir.

4. Using a fine mesh sieve or cheesecloth, strain mixture.  Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).

5. Bake in a 375 F oven for about 40 to 50 minutes or until a toothpick inserted in the middle of custard comes out clean.

6. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.

(picture:ctto)

(LECHE FLAT USING TRADITIONAL WAY -STEAMING)


Ingredients

10 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract

Instructions

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).

2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
Add the condensed milk and mix thoroughly. Pour-in the fresh milk and Vanilla. Mix well

3. Put the mold (llanera) on top of the stove and heat using low fire. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. 

4. Spread the caramel (liquid sugar) evenly on the flat side of the mold Wait for 5 minutes then pour the egg yolk and milk mixture on the mold.  Cover the top of the mold using an Aluminum foil

5. Steam the mold with egg and milk mixture for 30 to 35 minutes. After steaming, let the temperature cool down then refrigerate Serve for dessert.