Leche flan recipes U can steam/bainmarie or bake it One of the easiest recipes to learn is leche flan. It’s a basic mix, strain, pour, and steam or bake. The basic recipe also teaches two important techniques: caramelizing sugar and bain-marie. Caramelizing sugar needs to be done carefully. My tita has a scar on her lower leg when she accidentally spilled the hot sugar on herself. If you have any children or pets, make sure they are out of your way to minimize accidents. In English, bain-marie equates to water bath. It is done by getting a container big enough to hold the baking container. You will fill the larger container with at least 1 inch of water then place the smaller baking container in the center of it. This keeps the heat transferred to the leche flan constant and prevents the formation of bubbles. The one time I forgot to use a bain-marie to cook leche flan, it turned out like a cake. The flavor was there, but there were holes and bubbles throughout the flan. The silkiness, so prized in leche flan, was kaput! The silkiness of leche flan is achieved with three techniques: straining out the solid portions of the mixture, slow cooking, and cooking until almost firm. For those who want to be adventurous with their leche flan, you can infuse the milk and cream with other flavors ******************************* Our version of Creme Caramel (Leche Flan) Ingredients: (Enough for 4 people) Recipe 1 ( condensed milk recipe) 2 whole eggs 1 egg yolk 250 ml whole milk 100ml condensed milk 1/2 tsp vanilla 3 tablespoons sugar for caramelized top Recipe 2 ( whole milk or whipping cream recipe) 2 whole eggs 1 egg yolk 270 ml whole milk 60 ml whipping cream (or use 80ml whole milk if you want a lighter Flan) 1/2 tsp vanilla 40 grams sugar 3 tablespoons sugar for caramelized top *** The condensed recipe give a thicker flan, also these recipes are not too sweet, Just right with my taste, so feel free to increase the sugar, or proportion of milk and condensed milk to your taste. Method: Make caramel: Heat the sugar and some splash of water ( just enough to soak the sugar) in a baking pan over medium low heat until boiled. With the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted, and of a rich medium brown color (caramelize), you shouldn’t let the color becomes very dark, the caramel will be bitter and not good for your health. Turn off the heat, set aside until the caramel is cool down and dry on the surface ( if you use small ramekins, teacups…Quickly pour the caramel in, about 1 tsp caramel for each) Preheat the oven to 155C for 10 minutes Meanwhile, Make the flan mixture: Heat to milk until lucky-warm ( about 60C ) then mix into the sweetened condensed milk, vanilla. Gently beat the eggs by a folk, and stir in the milk mixture until blended. Strain through a fine sieve on to the baking pan which has dried cool caramel in, tightly cover with foil ( or sieve and pour in the ramenkins which have caramel) Put the flan mixture pan in the bigger baking pan or baking tray, pour boiling water in the bigger pan ( half height of the Flan pan), bake for 40-50 minutes until the flan is cooked ( test by a toothpick, it’s done when your toothpick comes out clean when inserted in the center of your flan) (one time i had no foil in my kitchen, so i used baking sheet to cover, the flans is cooked around 20mins earlier by using foil, but still same result, so well, i recommend using baking sheet to save your electric.:) Transfer to the fridge and chill for few hours. When it’s ready to serve, loosen it from the pan with a knife and transfer onto a dessert plate and top with your choice of fruits or just eat it plain. Voilà Notes: The baking time is depended on the size of your baking pan, you could bake with small ramenkins or any else. If you bake too long, your flan will be dried, so please make sure check it every 30 minutes. Remember beat the eggs with a folk. If you use mixer or blender at this point, your flan wont be smooth and have Air bulbles inside and on the surface. If your Flan’s bottom is not smooth, because your oven have too high temperature. Use a small tea towel to place in the baking tray, and put your Flan tray on. This is my Favorite way to serve with Flan: mix coconut milk with sweet black coffee and sugar, pour on top the Flan! oh really yummy! xxx Add other flavors like matcha power, cocoa powder or whatever you like in the custard mixture for variable Flan *************** the following are other recipe for leche flan varies on different flavor ********************* This recipe includes a mint-lime variation. You can also use lavender or sampaguita flowers to give it a sophisticated flavor (just be aware not everyone likes perfume-like flavors). Other possibilities include cinnamon and orange. Ingredients: 1 ¼ cup white sugar 3 whole eggs 6 egg yolks 1 teaspoon vanilla 2 teaspoons dayap (Philippine lime) juice 1 cup (250mL) fresh milk 1 cup (250mL) heavy cream ½ teaspoon finely grated dayap (Philippine lime) rind Caramelizing Sugar: Get ½ cup sugar and place it in your baking container. Place baking container over low-medium heat. Wait for sugar to begin to liquefy. If the sugar starts to brown too quickly, move the heat to another part of the pan. Gently move the container with your hands covered in oven mitts to melt the rest of the sugar. When most of the sugar has liquefied, turn off the heat. With the pan always facing away from you, slowly move the pan so the caramelized sugar coats all sides of the pan. Set aside caramelized pan for filling later. Infusing Milk with Flavor (SKIP THIS FOR CLASSIC LECHE FLAN): Measure out milk and cream into a heavy pot. Measure out the infusing agent. Add 20 grams fresh mint leaves that have been cleaned and stalks removed. If using cinnamon, use one whole stick. For sampaguita flowers, use the same amount of mint leaves to start. You can always reheat the milk with additional to strengthen the flavors if desired. Lavender flowers have a heavier flavor. I would start with 5 grams and work my way up until I reached the desired flavor strength. Place pot over low heat. Stir constantly until milk-cream mixture begins to simmer. Turn off heat and allow to cool to room temperature. Strain with a sieve to remove infusing agents. Use infused milk with leche flan recipe. Leche Flan Procedure: Preheat oven to 300ºF or 150ºC. In a mixing bowl, combine ¾ cups sugar, whole eggs, egg yolks, vanilla, and dayap juice. Add milk and cream. If using infused milk, pour in the infused milk. Mix well. Strain the mixture by placing a fine sieve (like a flour sieve) over a bowl and pouring the mixture through the sieve. Throw away any sediment. Mix in dayap rind. Pour mixture into pan that has been caramelized. Prepare bain-marie. Get a baking tray with sides at least 2” tall. Pour in water until water level is 1” high. Place pan in the middle bain-marie. Carefully place bain-marie into pre-heated oven. Bake for 40-60 minutes until almost firm. Doneness is determined by shaking the pan. If only the middle wiggles, it’s ready. Refrigerate until ready to serve. Unmold onto a serving tray. Serve. **************************** Choco Leche Flan Ingredients 2 whole eggs 4 egg yolks 1/2 cup Hershey’s chocolate syrup 1 cup sweetened condensed milk 1 cup evaporated milk 1 tsp. vanilla extract Caramel 10 tbsp. sugar 4 tbsp. water Choco Leche Flan Cooking Instructions Medium heat large pan or a steamer with a litre of water, you must cover it to get the maximum heat. Prepare a couple Llanera’s or any deep tins, then divide sugar and water on both tins. Heat Llanera on a low fire one at a time until sugar starts to melt, dissolved and syrupy. Turn off the heat when the caramel syrup turns light brown. To coat all sides you must tilt the mold around and continue with the other Llanera and set aside to cool. In a bowl whisk egg yolks and eggs together, pour in chocolate syrup and whisk, add condensed and evaporated milk, vanilla extract and continue to whisk until combined. Use a strainer and a ladle to transfer chocolate mixture into tins to get rid lumpy bits and air bubbles. Steam for about 30 minutes with a cloth under the lid, to catch water drippings and avoid flan from soggy. Check with a toothpick if it comes out clean your done. Turn off the fire and transfer on a wire rack and let it cool for 10 minutes. Refrigerate Choco Leche flan for about 30 minutes before transferring to a plate. Serve cold ************ Kalabasa Flan Ingredients: Custard: 6 egg yolks 2 eggs ¼ cup Kalabasa “squash”, boiled and mashed 1 can (218 g) condensed milk 1 box (250ml) fresh milk or evaporated milk 1 tsp. vanilla extract Caramel: 10 tbsp. sugar 4 tbsp. water Procedure: Prepare steamer with a litre of water on a medium heat and cover with lid. Prepare a couple Llanera’s or any deep tins, then divide sugar and water on both tins. Heat Llanera on a low fire one at a time until sugar starts to melt, dissolved and syrupy. Turn off the heat when the caramel syrup turns light brown. Tilt the tin around to coat all sides and continue with the other Llanera and set aside to cool. In a bowl combine egg yolks, eggs, mashed kalabasa and whisk. Add condensed milk, evaporated milk and vanilla extract and continue to whisking until combined. Use a strainer and a ladle to transfer chocolate mixture into the tins to get rid of lumpy bits. Steam for about 30 minutes with a cloth under the lid, to catch water drippings and avoid flan from soggy. Check with a toothpick if it comes out clean your done. Fire off, transfer on a wire rack and let it cool for 10 minutes. Refrigerate for 20 minutes before transferring to a plate and loose edges with a knife for easy transfer to avoid flan from breaking. Kalabasa Flan are already done, just a little more time for cooling and it’s ready. The custard itself is not too sweet but the caramel syrup gives a good balance. You can adjust the taste and sweetness ********************** Strawberry Leche Flan Ingredients 4 egg yolks 2 whole eggs 1/4 cup Hershey’s Strawberry syrup 1 cup sweetened condensed milk 1 cup evaporated milk 1 tsp. vanilla extract Caramel 10 tbsp. sugar 4 tbsp. water Procedure Heat Llanera on a low fire one at a time until sugar starts to melt, dissolved and syrupy.Medium heat large pan or a steamer with a litre of water, you must cover it to get the maximum heat. Prepare a couple Llanera’s or any deep tins, then divide sugar and water on both tins. You must turn off the heat when the caramel syrup turns light brown. To coat all sides you must tilt the mold around and continue with the other Llanera and set aside to cool. In a bowl whisk egg yolks and eggs together, pour in Hershey’s Strawberry syrup and whisk, add condensed and evaporated milk, vanilla extract and continue to whisk until combined. Use a strainer and a ladle to transfer the Strawberry mixture into the Llanera tins to get rid of lumpy bits and air bubbles. Steam for about 30 minutes with a cloth under the lid, to catch water drippings and avoid flan from soggy. Check with a toothpick if it comes out clean, the leche flan is already cooked. Turn off the heat and transfer the Flan on a wire rack and let it cool for 10 minutes. Refrigerate the Leche Flan for about 30 minutes before transferring to a plate. Serve cold ******************** Mango Cheesecake Flan Makes 8 to 10 servings For the Mango Puree 4 mangos (I recommend champagne mangos), peeled, pitted, and sliced 2 tablespoons granulated sugar 2 tablespoons water 2 teaspoons fresh lemon juice For the Mango Cheesecake Flan 3/4 cup granulated sugar 8 ounces cream cheese, softened 2 eggs, room temperature 2 egg yolks, room temperature 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 1/2 cups milk 1 teaspoon pure vanilla extract 1 1/2 cups mango puree, divided Preparation 1. Combine the mango puree ingredients in a blender. Puree until smooth and thick. 2. Preheat oven to 325 degrees F. Spray a 10-inch bundt pan with cooking spray. 3. Cook sugar in a saucepan over medium heat. Swirl the pan for 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan, and then swirl the caramelized sugar around to coat the bottom of the pan. (Because of the temperature change when coating the bundt pan, the sugar may harden quickly. Don’t worry; once the flan is added and baked, it will liquefy into a beautiful golden syrup.) 4. In a large bowl, beat the cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low, add eggs and egg yolks, and beat until well blended. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute. 5. Add 1 1/2 cups of mango puree and continue to mix for 1 to 2 minutes. Pour the mixture into a prepared bundt pan. (Mixture may be slightly lumpy. If you want a smooth flan, strain the mixture before you pour it into the bundt pan.) 6. Place bundt pan in a roasting pan. Place the roasting pan on the center rack of the oven and add hot water to the roasting pan halfway up the sides of the bundt pan. Bake for 1 hour and 20 minutes or until the edges are set (the center may not be set). 7. Remove roasting pan from oven and remove bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour. 8. Transfer to the refrigerator and chill for at least 8 hours or overnight. 9. Carefully run a butter knife around the edges to loosen, and invert the flan onto a serving platter. 10. Decorate the plate with mango puree. Slice the cheesecake flan and place it on the puree. Sprinkle fresh lemon zest over the slice for an added punch of fresh citrus flavor. Garnish the plate with mango slices. ******************** Mango flan Ingredients: (6 servings) Caramel 1 cup sugar 1/4 cup water Flan 3 ripe mangoes, peeled and cut into pieces 5 egg yolks 2 eggs 1 tablespoon sugar 1 can(14oz) sweetened condensed milk 1 cup heavy cream 1/4 teaspoon vanilla extract Fresh mango for garnish Directions To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside. Preheat the oven to 350° F. In a blender mix the mango chunks, heavy cream, eggs and egg yolks for 2 to 3 minutes or until smooth. Add the condensed milk, sugar and vanilla extract and mix for 1 more minute. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides. Add some sliced fresh mango on top and serve. ********************* Pineapple Flan Ingredients 2 cups sugar, 1 cup for caramel and 1 cup for the flan ½ cup of water 2 ½ cups pure fresh pineapple juice, strained and foam removed, from 1 pineapple 1 tbs tapioca starch – can also use corn starch 1 cup whole milk 10 eggs 1 tsp vanilla extract 2 tbs rum 10 buttered oven proof ramekins or flan molds Large oven proof dish filled with water Caramelized pineapple slices Brown sugar Fresh pineapple slices Instructions To make the caramel, bring 1 cup of sugar and ½ cup of water to a boil over medium heat and boil until it gets a deep amber color, about 8-10 minutes. Pour the hot caramel into the previously buttered flan molds or ramekins and try to distribute it evenly on the bottom of the molds. Combine the pineapple juice with the sugar and tapioca starch in a small saucepan over low heat and bring to a boil, keep an eye on it as it is prone to boil over, let simmer until it begins to thicken, about 5-8 minutes, remove and cool completely. Pre-heat oven to 350 F Beat the eggs on low speed; slowly mix in the pineapple mixture, the milk, the vanilla, and the rum until well combined Strain the flan mixture and pour into the caramel coated molds. Place the flan molds in the oven dish with water – the water should cover at least ½ of the height of the ramekins - and bake until the flans solidify, about 45-50 minutes. Let the flans cool completely, then refrigerate for a couple of hour. To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan. Serve alone or accompanied by fresh berries or with caramelized pineapple slices Caramelized pineapple slices Pour a spoonful of brown sugar over a pineapple slice and place under the broiler until the sugar begins to bubble and caramelize. ******************************* Leche flan 3 in 1 Ingredients: 20 egg yolks 4 whole eggs 2 big cans Evaporated Milk 2 big cans Condensed Milk 1 Tetra Pack Condensed Milk 1/2 cup chocolate syrup 2 packets, strong coffee Refined washed sugar (for caramel) 2 tsps. vanilla Yield : 12 oval medium pans or llanera PROCEDURE: Put a teaspoon of sugar on each pan, add more sugar if you want it more sweeter.caramelize over low heat.set aside and let cool. Mix eggs, milk and vanilla. portion half of the mixture for the flavored flans. Strain the mixture for a smoother and creamy flan. Pour to another bowl. Put two ladles of milk mix on each flan. Cover with aluminum foil and arrange in the steamer. For coffee flavor: put 1/2 teaspoon strong coffee per pan, mix with sugar and caramelize over low heat. For the chocolate flan: Measure 1/2 cup chocolate syrup Pour Chocolate syrup on the milk mixture. Mix evenly in one direction. Pour on caramelized flans Steam for 30 minutes Allow to cool before putting on the fridge. *********************** Orange Flan Ingredients Serves 6 ¾ cup sugar 3 tablespoons water 5 eggs fresh juice from 2 large oranges (about 1/3 cup) 2 ½ tablespoons of very fine orange peel 1-14oz can sweetened condensed milk 1-12oz evaporated milk 1 teaspoon vanilla Instructions Preheat oven to 325° F. Place four 3/4 – cup ramekins or flan/custard cups in 13x9x2-inch baking pan. In a heavy, small skillet, stir sugar and 3 tablespoons water over medium-low heat until sugar dissolves. Boil but do not stir, hold skillet’s handle and slowly swirl pan to incorporate sugar and water. About 5 minutes. Immediately pour syrup into custard cups; divide equally. In a medium bowl, whisk eggs then gradually whisk in juice, orange peel, condensed milk, evaporated milk and vanilla. Divide mixture among ramekins. Pour hot water into baking pan, half way up the sides of cups (bain marie). Bake flans for 45 minutes or until sides of flans are set but centers are wobbly. Remove baking pan from oven and let the flans cool in the baking pan with water. Remove from water and refrigerate overnight. Run a small knife around flans to loosen. To unmold, place a plate atop ramekin, hold plate firmly and invert. Shake gently and allow flan to settle onto plate. *********************** Mocha Leche Flan 16 egg yolks 2 14 oz condensed milk 2 12 fl oz evaporated milk 1 tbsp espresso powder 2 tsp vanilla extract 2 cups white sugar 1. In a medium non-stick pot, melt the sugar over low heat until golden brown. Do not stir with a spoon or any other spatula. Trust me on this. 2. Pour the hot sugar syrup into the 9-inch round cake pan. Let it set. Preheat the oven to 290°F. 3. In a large bowl, combine the rest of the ingredients. Whisk until just mixed and pour over the cake pan through a sieve. Tap once to remove any trapped bubbles. 4. Cover the flan with foil and set on a baking rack in a roasting pan. Add hot water around the cake pan until it reaches about 1/4 of an inch below the top of the pan. 5. Bake for about 1 hour and check for doneness. If still wet when you jiggle the pan, continue to bake until the center is set. Check regularly. It took me about 3 hours to cook this large batch of flan. 6. Allow to cool to room temperature. Chill in the fridge for at least half a day. To serve, run a knife along the sides to release the cake. Invert onto a serving tray and scrape any extra syrup over the flan.
Posted on: Tue, 23 Sep 2014 00:50:00 +0000
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