Philippine Lecheflan With Sugar Syrup Recipes
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 (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
PHILIPPINE LECHEFLAN WITH SUGAR SYRUP
Steps:
- For the lecheflan: Separate the egg yolks from th egg whites,then lightly beat the yolks then combine it with the condensed milk then whisk it. After the desired consistency is attained put the mixture in a steaming bowl about a size of 4X5X2 then steam for about 30-45 minutes For the syrup: Dissolve one cup of brown sugar in a 1/2 cup of water in a low heat until it becomes a thick. Then when you're lecheflan is done combined it with the syrup then let it cool in the refrigerator. serve it cold
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