LECHE FLAN
Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be crowd favorite.
Provided by Lalaine Manalo
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Place 3 tablespoons of sugar in each of the three llaneras.
- Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
- Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
- Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
- In a bowl, combine egg yolks and condensed milk. Whisk to combine.
- Add evaporated milk, gently stirring in a circular motion until blended.
- Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
- Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
- Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
- Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate, ending with caramel on top.
Nutrition Facts : Calories 239 kcal, Carbohydrate 31 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 215 mg, Sodium 82 mg, Sugar 30 g, ServingSize 1 serving
FILIPINO LECHE FLAN
This delicious Filipino dessert is usually prepared for special occasions. Slow-baking is necessary so the mixture is smooth when done.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine 1 cup sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered.
- Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water.
- Bake in the preheated oven until firm, about 2 hours.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 47.7 g, Cholesterol 184.5 mg, Fat 8.9 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 82.4 mg, Sugar 47.2 g
LECHE FLAN
My mom would always make this Filipino leche flan for dessert for me and I always loved it.
Provided by Hannah
Categories World Cuisine Recipes Asian Filipino
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
- Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
- Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 55.4 g, Cholesterol 335.9 mg, Fat 14 g, Protein 10.6 g, SaturatedFat 7 g, Sodium 118.8 mg, Sugar 54.6 g
LECHE FLAN
This indulgent Filipino caramel and custard dessert-a staple for holidays, family gatherings and parties-has a luscious, creamy texture. The lemon zest adds a nice bright note, but feel free to leave it out.
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Add about 2 tablespoons of the sugar to a small saucepan over low heat. Allow the sugar to melt, about 15 minutes. Gradually add a tablespoon of sugar at a time, slowly swirling it and allowing it to melt in before adding the next tablespoon. This is a long process, which needs constant attention to avoid burning. When all the sugar is completely melted, it will become a rich, dark caramel color, about 40 to 45 minutes.
- Carefully pour the caramel into a 9-inch cake pan, coating the bottom of the pan. Allow to cool completely, about 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Prepare a water bath: Place a large roasting pan on the middle rack of the oven. Bring about 2 quarts of water to a boil, then carefully pour it into the roasting pan in the oven.
- When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk, vanilla extract and lemon zest (if using). Whisk gently to avoid adding air into the custard. Air will cause bubbles, taking away from the smooth and dense texture.
- Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles.
- Once the oven is at 350 degrees F, carefully place the cake pan in the water bath.
- Bake until the center of the custard is set and a toothpick inserted in the center comes out clean, about 1 hour. Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 5 days.
- To serve, unmold the flan: Allow the flan to come to room temperature (see Cook's Note). Take a sharp paring knife and run it between the edge of the flan and the cake pan. Hold a large plate firmly over the pan and, in one smooth motion, invert the plate and pan. Carefully remove the pan.
LECHE FLAN (FILIPINO CREME CARAMEL)
Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.
Provided by Connie Veneracion
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 5
Steps:
- Start heating water in a steaming pot.
Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Cholesterol 231 mg, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, Sodium 192 mg, Sugar 65 g, Fat 13 g, ServingSize Serves 12, UnsaturatedFat 0 g
LECHE FLAN RECIPE BY TASTY
Impress your friends and family with this easy to make Filipino leche flan. Sweet, creamy, and dripping in caramel, what could be better?
Provided by Aleya Zenieris
Categories Desserts
Time 3h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Heat a medium skillet over medium-low heat. Add the granulated sugar and cook, stirring occasionally, until the sugar melts into an amber-colored caramel, 5-6 minutes. Reduce the heat to low and stir until the sugar is fully melted. Remove the pan from the heat and carefully pour the caramel into a 9 x 5-inch (22x12 cm) loaf pan. Let the caramel cool for 5 minutes while you make the custard.
- Add the egg yolks and condensed milk to a large bowl and whisk to combine, then add the evaporated milk and lemon extract and whisk to incorporate.
- Pour the custard into the pan with the caramel. Cover the pan with foil.
- Set the loaf pan in a 9 x 13-inch (22x33 cm) baking dish and carefully pour the boiling water into the baking dish, taking care not to splash any into the flan.
- Carefully transfer to the oven and bake for 35-40 minutes, until the flan is fully set.
- Remove the flan from the oven, lift the loaf pan from the water bath, and let cool to room temperature, then refrigerate for overnight.
- When ready to serve, run a knife around the edges of the pan to loosen the flan, then invert onto a platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 0 grams, Protein 19 grams, Sugar 40 grams
FLAN DE LECHE
This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology - blender and microwave - to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.
Provided by Julia Moskin
Categories custards and puddings, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
- Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
- Heat oven to 325 degrees.
- In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
- In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
- Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
- Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
- Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
- To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 54 grams, TransFat 0 grams
More about "leche flan recipes"
BEST LECHE FLAN RECIPE - HOW TO MAKE FILIPINO LECHE FLAN
From food52.com
Reviews 4Servings 6-8Cuisine FilipinoCategory Dessert
CREAMY FILIPINO LECHE FLAN FOR YOUR NEXT PARTY - BRING ON THE SPICE
From bringonthespice.com
FILIPINO LECHE FLAN (FILIPINO-STYLE CRèME CARAMEL) RECIPE - CHEF'S …
From chefspencil.com
EAGLE BRAND® | EASY LECHE FLAN
From eaglebrand.ca
MINI LECHE FLAN RECIPE
From pinoyrecipe.net
BAKED LECHE FLAN RECIPE
From pinoyrecipe.net
CREAMY LECHE FLAN RECIPE - THE UNLIKELY BAKER
From theunlikelybaker.com
UBE LECHE FLAN RECIPE - PURPLE YAM FLAVORED EGG CUSTARD
From almostnordic.com
EASY AND PERFECTLY SMOOTH LECHE FLAN - FOXY FOLKSY
From foxyfolksy.com
STEAMED LECHE FLAN RECIPE - PILIPINAS RECIPES
From pilipinasrecipes.com
HOW TO MAKE LECHE FLAN RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
THE TRADITIONAL LECHE FLAN RECIPE WITH A MODERN TWIST!
From flantastic.ca
LECHE FLAN (CARAMEL CUSTARD) - SALU SALO RECIPES
From salu-salo.com
WHOLE EGG LECHE FLAN RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
10 BEST LECHE FLAN FLAVORS RECIPES | YUMMLY
From yummly.com
LECHE FLAN - PINOY COOKING RECIPES
From pinoycookingrecipes.com
DULCE DE LECHE FLAN | LA LECHERA - NESTLé RECIPES
From goodnes.com
LECHE FLAN (ULTIMATE GUIDE TO MAKING FILIPINO FLAN)
From rivertenkitchen.com
FILIPINO LECHE FLAN | CHATELAINE
From chatelaine.com
LECHE FLAN - HAPPY TUMMY RECIPES
From happytummyrecipes.com
HOW TO MAKE LECHE FLAN: 11 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
HEALTHY LECHE FLAN MADE WITH ONLY 4 INGREDIENTS - REZEL KEALOHA
From rezelkealoha.com
CREAMY LECHE FLAN - RECIPES BY NORA
From recipesbynora.com
LECHE FLAN RECIPE | YUMMY.PH
From yummy.ph
CLASSIC LECHE FLAN – ALASKA RED KITCHEN
From alaskaredkitchen.com
LECHE FLAN RECIPE: HOW TO MAKE THE PERFECT LECHE FLAN
From yummy.ph
BEST LECHE FLAN RECIPE [ TASTY & SECRET FORMULA REVEALED ]
From foodinvestigate.com
EASY LECHE FLAN WITH WHOLE EGGS - KAWALING PINOY
From kawalingpinoy.com
CLASSIC NO STEAM LECHE FLAN – ALASKA RED KITCHEN
From alaskaredkitchen.com
LECHE FLAN RECIPE (USING EGG YOLKS COOKED IN THE STEAMER)
From filipinomeals.com
WHOLE EGGS LECHE FLAN - YUMMY KITCHEN
From yummykitchentv.com
COOKING WITH KURT | LECHE FLAN
From cookingwithkurt.com
LECHE FLAN | RECIPES | NESTLÉ CARNATION
From cookwithcarnation.ph
CLASSIC LECHE FLAN RECIPE - PINOY FOOD GUIDE
From pinoyfoodguide.com
BEST LECHE FLAN RECIPE: HOW TO GET RICH, CREAMY, SMOOTH FLANS
From pepper.ph
LECHE FLAN (FILIPINO BAKED CUSTARD) RECIPE - SERIOUS EATS
From seriouseats.com
CARNATION® | EASY LECHE FLAN
From carnationmilk.ca
BANANA LECHE FLAN RECIPE | PINOY FOOD GUIDE
From pinoyfoodguide.com
THE ULTIMATE LECHE FLAN RECIPE | DESIRED CUISINE
From desiredcuisine.com
HOW TO MAKE LECHE FLAN CREAMY SMOOTH - GLOBAL SWEET AND …
From globalsweetandsavoury.com
LECHE FLAN - YUMMY KITCHEN
From yummykitchentv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love