Leche flan
Ingredients
Serves: 8
-
3/4 cup sugar
-
1.25 oz. water
-
5 eggyolks
-
2 eggs
-
1 (14 oz) can condensed milk
-
1 (12 oz) evaporated milk
-
1 tablespoon vanilla
Directions
Prep:15min ›
Cook:45min ›
Extra time:8hr chilling ›
Ready in:9hr
- Preheat the oven to 300 degrees.
- In a medium saucepan, combine 3/4 sugar
and water. Stir over low heat until sugar dissolves. Increase heat to
medium and cook, without stirring until syrup turns deep amber swirling
the pan occasionally, about 10 minutes. Quickly pour the caramel in the
pan/mold and manipulate the dish until the caramel is evenly covered on
the bottom. Set aside to cool and harden.
- In a blender, pour the rest of the
ingredients and blend well. Scoop out most of the bubbles. Important
step: Slowly strain it through a cheesecloth (regular mesh strainer
lined with cheesecloth) or a double mesh strainer into the pan/mold. Use
a silicone spatula or the back of a ladle to push the flan through.
- Place the pan/mold in a large roasting pan
and fill the surrounding area with hot water until it reaches up to the
same height as the flan mixture.
- Bake for 45 minutes. Insert with a knife
to make sure it comes out clean. Set flan pan/mold aside to cool
comeplety before refridgerating it overnight (covered with foil or saran
wrap).
- To unmold the flan, simply run a knife
around the sides, place an upside down serving platter over the flan
then invert really quick!
Nice post!! Thanks for sharing.
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