Good afternoon here me will give you a recipe leche flan (filipino style) which is delicious The way preparing it is very very easy. You just need to be careful to get results from leche flan (filipino style) which has aroma and taste that can evoke our tastes.

So that the result of leche flan (filipino style), what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare leche flan (filipino style) the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used for prepare

1. Prepare 3 tbs water
2. Use 1/2 cup sugar
3. Use 1 can sweetened condensed milk
4. Use 12 egg yolks
5. Prepare 1 tsp pure vanilla extract
6. Take 2 cans evaporated milk

This recipe marries caramelized sugar with an extra rich, dense, and creamy custard. Unlike the flan that you typically eat in Latin America or Spain, this one contains a dozen egg yolks(!) plus sugar, evaporated milk, sweetened condensed milk, vanilla. In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk, and vanilla with a whisk. Pour the liquid over a fine mesh strainer into another bowl to remove lumps.

Instructions to make Leche Flan (Filipino style):

1. Add sugar and water to a small sauce pan. Turn heat to high whisking constantly. Boil until it starts to thicken, turning into a caramel consistency.
2. When it turns golden brown QUICKLY pour sugar into 8 by 8 pan loaf pan. Coat bottom of pan evenly to make a crust at bottom of pan (it cools very quickly). Set aside.
3. Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly.
4. Most Important step…Hold a fine strainer over your pre-made caramel sugar coated pan. Pour mixture into strainer to catch excess goo from eggs. The mixture will go into strainer and then directly into the pan. This make the custard much smoother.
5. Preheat oven to 350. Cover pan with aluminum foil. Place into a larger pan. Make a steam bath environment in the oven by pouring 2 inches of water in the larger pan. Bake 1 hr twenty minutes to 1 hr 30 mins. Or until center is clean when pricked with knife or toothpick.
6. Cool for 30 minutes and then place in the refrigerator for a minimum of 6 hours. Invert onto a platter and it should come out very easily. You can play around with different molds too. I like Bundt shape.
7. Done and ready to serve!

Instructions Beat the egg yolks and add the milk, sugar and dayap rind. Strain the resulting mixture to make it fine; set aside. Pour caramelized sugar in a molder ( llanera). Remove from molds prior to serving. Leave to dissolve, swirling occasionally to ensure the sugar does not harden and/or burn.

relatives or to be inspiration in do culinary business. Good luck!