Leche flan is a delicious egg-based dessert popular in the Philippines, where it is served on celebratory occasions. It's a perfect pairing of sweet, rich caramel and creamy custard. Leche flan has just four ingredients, and it is traditionally served with whipped cream or honey. You may serve it in a ramekin or tip it onto a plate for a more elegant presentation.
Ingredients
- 1/3 cup of sugar
- 7 eggs
- 400g/14.1 oz condensed milk
- 380g/13.4 oz evaporated milk
Steps
Preparing the Caramel and Flan
- Prepare your baking dish or ramekins. Leche flan can be made in a nine-inch baking dish or individual ramekins. Choose a ceramic baking dish or ramekins to make it easier to invert the flan onto a plate. Use cooking spray or a little butter to grease the inside of the dish or ramekins.[1]
- Melt the sugar to make caramel. Place a heavy saucepan over medium heat. Pour in the sugar and allow it to slowly caramelize. This will take about 10 to 15 minutes. Stir it frequently and do not leave unattended, since the sugar can get very hot.
- Remove the sugar from heat when it has liquified and turned golden brown. If you continue to cook it past this stage, the caramel could burn.
- Do not let it stand too long before pouring, or it will begin to get hard.
- Pour the caramel into the baking dish or ramekins. Pour carefully, since the hot caramel could burn your skin. Tilt the dish you are using to coat the bottom evenly with caramel. After pouring, let the caramel stand for 10 minutes or more before you add the flan mixture.
- Beat the flan mixture. Combine the condensed and the evaporated milks in a mixing bowl and stir until they're completely incorporated. Beat the eggs into the mixture, one at a time. The finished mixture should be light, fluffy and creamy.
- Be sure the eggs and milks are completely incorporated.
- For added flavor, pour in a teaspoon of vanilla or lemon essence.[2]
- Pour the mixture into the baking dish or ramekins. Be sure that ten minutes have elapsed since you added the caramel. Then pour the flan mixture into dish so that it rises up the sides.
Baking the Flan
- Preheat the oven to .
- Make a bain marie. A bain marie is a water bath that helps the flan cook evenly and prevents it from cracking by creating a humid environment in the oven. To make one, pour hot water into a large, wide pan into which you can fit the baking dish or ramekins. Set the baking dish or ramekins into the water bath.
- Make sure the water isn't so deep that it rises up the sides of the baking dish or ramekins. You don't want the flan to be tainted with water.
- A roasting pan makes a good bain marie pan.
- Bake the leche flan. Lower the bain marie carefully into the oven and place it on the rack. Bake for one hour. The flan is ready when the custard has set. Test it by jiggling the pan; if it seems set in the middle, it's ready. If it looks watery there, give it more time.[3]
- Check on the flan every 15 minutes or so to make sure the water doesn't start to boil. This could cause the flan to overcook. If it begins to simmer or boil, add cold water to cool it down.
- After the flan is ready, allow it to cool on the counter for about 10 minutes.
Chilling and Serving the Flan
- Refrigerate the flan. Place the cooled flan in the refrigerator so it will firm up. Keep it there until the flan is cold. This will make it much easier to unmold the flan.
- Unmold the flan. Run a knife around edges of the flan. Wet it with warm water so it won't drag against the custard. Carefully invert the flan onto a large, rimmed serving platter.
- Serve the flan. Cut it into wedges or spoon onto dessert plates. Spoon extra caramel sauce from the baking dish over each serving. Serve with whipped cream and honey if desired.
Video
Tips
- Instead of baking the flan, you can steam it. After pouring the flan mixture over the caramel, cover the baking dish or ramekins tightly with aluminum foil. Let the flan steam for 20 minutes, then refrigerate it to help it set.
- When the sugar has melted, quickly pour it into the ramekin before it sets.
- Use room temperature ingredients. The condensed milk is easier to stir when not cold. The dish will cook faster and more evenly if the batter is room temperature.
Warnings
- When the sugar is melted, it will be very hot.
Things You'll Need
- Saucepan, heavy-based
- Wooden spoon or other mixing implement
- Egg whisk
- A medium sized bowl
- Ramekins or casserole dish
- Large pan to hold water
- Un-molding device such as a knife
Related wikiHows
- How to Make Arroz Con Leche
- How to Make Coffee Flan
- How to Make Citrus Flan Cake
- How to Make Flan
- How to Make Dulce De Leche
- How to Make Chocoflan
Sources and Citations
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source How to of the Day http://ift.tt/1NVGi2M
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