Saturday, November 27, 2010

MGA HANDA PARA SA PASKO

Leche Flan

12 egg yolks
2 x 400 gm cans evaporated milk
1 x 400 gm can condensed milk
1 tsp vanilla extract or lemon zest (optional)
sugar

Put about 1-2 Tbsp sugar in each of the metal molds (this will depend on how big they are). Place the molds one at a time on a cooker hob and melt the sugar gently. Let it caramelise and melt to a golden brown - DO NOT BURN IT. Swirl it around the mold so that there is just a thin film covering the bottom. Remove from heat and cool completely. (Caramelised sugar will harden and crack.)
Mix the egg yolks, milks, and flavouring gently. Do not whisk, you don't want to have bubbles in it to result in a smooth set custard.
Strain the mixture while pouring it into the metal molds with caramelised sugar.
Cover tightly with foil, parchment paper, or plain paper. Secure by tying a string or rubber band in its circumference.
Steam in medium-low heat for 1 hour.
Remove from steamer and cool completely.
To serve, run a knife around the edge and invert into a serving plate.

No comments:

Post a Comment