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Simple Way to Make Perfect AMIEs Leche Flan 2

By Mom's Recipes 23 January 2020
Simple Way to Make Perfect AMIEs Leche Flan 2
Simple Way to Make Perfect AMIEs Leche Flan 2

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, AMIEs Leche Flan 2. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

AMIEs Leche Flan 2 Recipe. Leche Flan or what is known as Spanish Flan outside the Philippines is a traditional Filipino dessert made of evaporated milk, condensed milk, and egg yolks. It also has a layer of caramelized sugar that turns into syrup after cooking them together.

You can have AMIEs Leche Flan 2 using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of AMIEs Leche Flan 2

  1. It’s of Caramel:.
  2. You need 1/2 cup of 100 gr brown sugar.
  3. Make ready 1/4 cup of 60 ml water.
  4. Prepare 1 tsp of lime or lemon juice (optional).
  5. Take of Custard:.
  6. Make ready 12 of egg yolks.
  7. You need 1 can of sweetened condensed milk.
  8. Prepare 1 cup of 250 ml fresh milk.
  9. You need 1 tsp of vanilla extract.
  10. Prepare 5 of thin slices lime or lemon, to garnish (optional).

Since there have been those who Some think that egg whites prevent the leche flan from turning very creamy.This is still creamy, and the outcome has a lot to do with the technique in.Leche flan is a delicious egg-based dessert popular in the Philippines, where it is served on celebratory occasions.Leche flan has just four ingredients, and it is traditionally served with whipped cream or honey.

AMIEs Leche Flan 2 step by step

  1. CARAMEL topping: Combine the sugar, water and juice in a saucepan, let it boil and stir gradually until the syrup turns golden brown. Pour the syrup into flan molds or an 8in baking dish. Make sure the whole surface is covered. Set aside to allow the caramel to harden..
  2. Preheat the oven to 160ºC (325ºF). We can also cook it in a steamer, if desired..
  3. Combine all the custard ingredients thoroughly in a large bowl, preventing any bubbles from forming. Pour gently into the prepared caramel-line molds..
  4. Cover the molds or baking dish with aluminum foil. Place in a bain-marie. Bake for 60 minutes, until the mixture is firm. Remove from the oven and leave it to cool. Chill for 4 hours before serving..
  5. In serving, run a spatula or knife along the edge of the mold to loosen the caramel. Serve into a serving plate. Garnish with lime or lemon slices, if desired..
  6. Enjoy its deliciousness!.

This delicious dessert is known throughout the world.It has been a regular item in the menu of most restaurants because of its taste, ease in preparation and long shelf life.I had a post about leche flan in my old kusina, but the how-to's were in a geocities page which is now not viewable.

You may serve it in a ramekin or tip it onto a plate for a more elegant presentation.El flan es un postre muy popular heredado de los españoles y común en toda América Latina que también merecía estar en nuestra colección.Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping.The caramel topping of leche flan is a syrup made by melting sugar directly in the pan where the custard will be steamed.There are only two cooking steps.

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