Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, traditional filipino flan. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Traditional Filipino Flan is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Traditional Filipino Flan is something that I’ve loved my entire life.
Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks, milk, sugar, and vanilla extract. The new video now features the "llanera" (or traditional leche flan mold). It is a form of stress reliever which I've proven.
To begin with this particular recipe, we must first prepare a few components. You can cook traditional filipino flan using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Traditional Filipino Flan:
- Get 12 large egg yolks
- Take 1 can condensed milk
- Get 1 can evaporated milk
- Get 1 cup sugar
- Get 1 tbsp vanilla
- Get 1 dash lemon zest
- Take 1 tbsp lemon extract or lemon juice
- Make ready 1 tbsp vanilla extract
- Make ready 2 tbsp water
Meaning 'milk flan' in English, leche flan is a custard dessert made of pudding. These TFW Edged Weapons are hand forged of the highest quality blade steel of any Filipino weapons sold. This traditional Filipino dessert is a great spring and summertime treat (really it's an Leche flan: this type of Filipino flan can be found at a local Filipino store or even restaurant. Leche Flan is the Filipino version of a dessert popular in Spain as flan de leche.
Steps to make Traditional Filipino Flan:
- Separate egg yolks and save the whites for breakfast.
- Mix all ingredients exept the sugar together.
- Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You're just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST.
- Once the sugar has coated your pan take off of the heat and let cool for five minutes or so.
- Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don't have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level.
- When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don't wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it.
- Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while.
Leche Flan is ever present in almost every Filipino celebrations be it birthdays, baptisms and the Noche Buena feast on. Leche flan is the Philippines' version of caramel pudding. With many varieties found all over the world, this won't seem all that new to many. What people can expect from the Philippine version however, is. Filipino leche flan recipes use slightly specialized equipment that's hard to find outside of the Philippines; a traditional Filipino recipe usually makes the leche flan in a llanera mold, a thin oval.
So that’s going to wrap it up for this exceptional food traditional filipino flan recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
