Leche Flan Special
Ingredients:
• 10 pieces of raw eggs
• 1 small can of condensed milk
• 1 cup of fresh or evaporated milk
• ½ cup of white sugar
• ½ tsp of vanilla extract
For the caramel:
• 1 cup of brown sugar
• 5 pieces of calamansi (optional)
• 3 tablespoon of water
Procedures:
1. Crack all the raw eggs and start separating the yolk from the egg
white. Only the yolk will be used. Put the combined yolk into a bowl.
2. Carefully beat the egg yolks. Slowly add condensed milk and vanilla
extract while beating. Then, add fresh milk and sugar, then continue to
mix thoroughly. Keep on mixing until the desired consistency is
achieved.
3. Use strainer while pouring the mixture into another bowl. This would help make sure the texture is ideal.
4. Prepare the caramel by boiling a small amount of water in a
saucepan. Lower heat when brown sugar is added. Continuously stir until
sugar caramelizes. You may put calamansi to enhance flavor and taste
(optional). Immediately pour the syrup into the llaneras.
5.
Pour the egg and milk mixture into each llanera. Cover each with
aluminum foil and cook using a steamer for about 30 minutes or until
leche flan solidifies. Set aside to let cool before refrigerating.
UBE LECHE FLAN CAKE
Ingredients
LECHE FLAN:
- 10 egg yolks
- 1 condensed milk (300mL)
- 1 evaporated milk (370mL)
CARAMEL:
- 1/3 cup water
- 1/2 cup brown sugar
CAKE:
- 2 cake flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 eggs
- 1/2 cup melted butter
- 1 cup milk
- 2 teaspoon purple yam flavoring
Instructions For Making the Recipes:
LECHE FLAN
Separate egg yolks to whites, use yolk in this recipe.
In a bowl, mix together yolks and condensed milk until combined.
Add evaporated milk, stir gently and thoroughly until incorporated.
In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
Pour caramel into the moulds, and spread on the bottom. Let it cool.
Gently strain the custard mixture, fill the moulds to 1-1/4 inch thick.
PURPLE (ube) YAM CAKE
Combine flour, baking powder and baking soda in a sieve.
Strain all the dry ingredients in large mixing bowl and set aside.
Combine sugar in melted butter and mix well to dissolve.
Take purple yam powder and milk in a cup and mix well
Combine flour, eggs, melted butter, purple yam mixture in a bowl and mix well.
STEAMING
Cover the flan with aluminium foil and rest for 20 minutes.
Steam for 20 minutes in high fire and 40 on low or until done.
Once the flan is done, pour the cake mixture on top, cover with aluminium foil.
Steam for another 35 minutes or until cake is done.
SERVING
Remove from the steamer and set aside to cool.
Trim the top of the cake with serrated knife to flatten.
Run a knife around the flan, then invert onto a platter.
Notes
Stir the flan mixture gently and thoroughly, to avoid bubbles on the mixture.
For strong purple yam flavor, you can add another teaspoon.
To make cake flour from all purpose flour; remove 2 tablespoon of flour
in 1 cup of all purpose flour and replace with 2 tablespoon of corn
starch.
Read more at http://www.pinoyhapagkainan.com/ube-leche-flan-cake/
