LECHE FLAN RECIPE | HOW TO BAKE LECHE FLAN | PANLASANG PINOY

LECHE FLAN RECIPE | HOW TO BAKE LECHE FLAN | PANLASANG PINOY
#lecheflanrecipe #lecheflan

LECHE FLAN is the ultimate sweet treat! This classic Filipino custard is a guaranteed crowd-pleaser, rich, smooth, and creamy with a golden caramel topping.

This delicious dessert is known throughout the world.It has been a regular item in the  menu of most restaurants because of its taste, ease in preparation and long shelf life. It can also be added as a component to build other great tasting dessert creations.

Ingredients:
12 eggyolk
1 can 300ml condensed milk
1 can 370ml evaporated milk
1 tsp vanilla
¼ tsp salt
3 tbsp white sugar

Enjoy watching and cooking!

Making your own leche flan can be easy if you follow the recipe below and watch the cooking video. Start by beating the egg yolks in a mixing bowl. You can do it the manual way using a fork or use a hand mixer or a stand mixer. Ensure that the eggs are smooth. Start adding salt, vanilla essence followed by condensed milk followed by the evaporated milk. Continue to beat all the ingredients in the bowl until these are well blended. Set this aside rest for 30 minutes to dissappear some bubbles on it, meanwhile prepare the next process.

Grab your molder, llanera or baking pan and place some sugar on it. Heat it over a stove top while holding the pan. Wear oven gloves to protect your hands or tong. You will need to heat it until the sugar melts and turns into honey gold caramel. Once the happens, spread the caramel evenly on the molder or llanera that you are using. Slowly add the mixture into each mold and then cover the mold with foil.

The last process is to bake or steam the mold. For steam simply arrange all the mold in a steamer and steam for a good 30 minutes or so until the mixture turns into yummy flan. For baking place the molder or llanera on a baking container and pour hot water approximately half inches high and bake for 1 hour at 176°. The flan is cooked once you insert toothpick at the center and comes out clean. Cooldown and chill in fridge 3 hours or recomended overnight.
Run a knife around edge cover with plate and flip it over to release the fan.

If you love our videos please Like, Share, Subscribe, Comment and hit the notification Bell 🔔 to get notified when we upload new videos.

Thank you,
PINOY FOOD TV

—-music—-

Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500025

Artist: http://incompetech.com/

—-music—-

#lecheflanrecipe #gelatin #gelatinrecipe #alexgonzaga #desert #merienda #diwata #hiwaga #asiandesert #asianfood #panghimagas #sweets #sweetrecipe #itlog #itlogrecipes #pulangitlog #putingilog #caramelized #caramel #sugar

[Music] [Music] oh [Music]