My Simple Custard Flan ( Filipino Leche Flan)

My Simple Custard Flan ( Filipino Leche Flan) might be just the dessert you are searching for. For $1.54 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 27g of fat, and a total of 795 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of water, condensed milk, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 5 people found this recipe to be delicious and satisfying. Not a lot of people really liked this European dish. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is rather bad. Similar recipes are My Simple Custard Flan ( Filipino Leche Flan), Leche Flan (Classic Filipino Style Crème Caramel), and Leche Flan (Caramel Custard).

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a pan, mix water and sugar until there is no lump.
2. Heat and wait until it boils then turn the heat to simmering mode.
3. Simmer until the caramel is thick.
4. Cool slightly and transfer to aluminum moulds.
5. Mix well the egg yolk, condensed milk and evaporated milk by hand.
6. Then add vanilla and lemon juice.
7. Use wooden spatula and mix gently until well combined.
8. Strain the mixture and gently pour on to the prepared moulds with caramel.
9. Fill only until 3/4 of the moulder.
10. Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.
11. Bake at 350 or 180 for 1 hour.
12. Cool and then set aside in the fridge.
13. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

 

Step by step:

1. In a pan, mix water and sugar until there is no lump.

2. Heat and wait until it boils then turn the heat to simmering mode.Simmer until the caramel is thick.Cool slightly and transfer to aluminum moulds.

3. Mix well the egg yolk, condensed milk and evaporated milk by hand.Then add vanilla and lemon juice.Use wooden spatula and mix gently until well combined.Strain the mixture and gently pour on to the prepared moulds with caramel.Fill only until 3/4 of the moulder.Cover with aluminum foil and place the moulds on a larger baking pan half filled with very hot water.

4. Bake at 350 or 180 for 1 hour.Cool and then set aside in the fridge.To serve: run a thin knife around the edges of the mould to loosen the Leche Flan.

5. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Nutrition Information:

covered percent of daily need