Leche Flan

                                                                           Leche Flan

 

 (Cookery) a dessert made of eggs, sugar, milk, etc, topped with caramel. Also called: caramel cream




src=https://youtu.be/l8LSr-bcwy0

1.             The Making of a Leche Flan
   Ingredients:
   2 cups sugar
   12 egg yolks
   2 cups evaporated milk
   2 cups sweetened condensed milk
   a pinch of salt

Procedure:

1. In a heavy thick-bottomed pan, melt the sugar over medium heat until it liquefies and turns an amber color. There is no need to stir the sugar but swirling the pan occasionally helps make a smoother and crystal-free syrup.
2. Once the syrup acquires the color of amber, quickly remove it from the heat and pour into the ramekin (or ramekins) to cover the bottom. Caramelized sugar hardens as it cools and you need to work fast to transfer the syrup to the ramekins before it hardens in the pan.
3. Start heating water in a steaming pot.
4. In a mixing bowl, lightly stir the eggs yolks. Pour in the evaporated milk and sweetened condensed milk. Add the salt and lemon zest. Stir until the mixture is evenly blended. Stir, do not beat nor mix too hard, to avoid forming air bubbles in the mixture.
5. Pour the egg yolk-milk mixture into the ramekin (or ramekins). Steam over simmering water for 20 to 40 minutes depend on the size of the cooking vessel. The leche flan should be set and firm to the touch.
6. Remove the ramekin (or ramekins) from the heat. Cool the leche flan then chill. Use a butter knife to loosen the sides of the flan then invert onto a serving plate or individual dessert plates. Note that some of the syrup will flow down the sides of the flan and form a pool on the plate. That is how it should be.
7. Leche flan is perfect by itself but it can be served in many other ways. It is a popular topping for iced desserts like maiz con hielo and halo-halo.