Where can i find leche flan recipe?

Question

its a philipenian recipe

Answer 1

LECHE FLAN
Cooking time:
Servings:

Ingredients
1 cup sugar
1/4 cup water

Custard
12 egg yolks
two 13 ounce cans evaporated milk
14 ounce can condensed sweetened milk
1 teaspoon vanilla

Cooking Instructions
Caramelize sugar in a sauce pan by boiling the water and stirring continuously over medium heat until sugar is melted. Pour caramelized syrup into flan mold o custard cups, tilting the mold to make sure the whole surface is covered.

Custard
In a large bowl, combine all custard ingredient. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold. Preheat oven to 325 degrees. Cover mold with tin foil. Put molds in a bigger tray filled with water. Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.

Answer 2

1½ hours 20 min prep
Change to: servings US Metric
Caramel
1 cup sugar
1 cup water
Custard
12 egg yolks
1 (14 ounce) can condensed milk
1 pint milk
1 tablespoon vanilla

Not the one? See other Original Leche Flan - Philippines Recipes
Filipino Desserts
Eggs Desserts
Caramel:.
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
Custard:.
Blend all ingredients in a blender. Pour mixture into camamel lined loaf pan.
Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

Answer 3

Leche Flan

Caramelize 1/4 cup sugar in a mold
1 cup sugar
4 whole eggs,slightly beaten
1/2 teaspoon lemon rind
1 tall can evaporated milk

Combine all ingredients and beat very slightly.
Strain into mold with caramelized sugar.
Steam bath or bake until firm.
Cool before unmolding on a platter.

How to Caramelized the sugar in a mold:
Pour the sugar on an aluminium mold and put over the flame.
Tilting the mold constantly until the melted sugar spreads evenly on the bottom of the pan.
When the melted sugar turns light brown, remove from flame.

Answer 4

Recipe and technique are basically the same. So the most important thing when dealing with just a few ingredients is the quality of it. Use real vanilla beans, it makes a BIG difference, since it's the major flavor in this dish. (I've had some bad ones before, old or just poor quality. Not all vanilla are equal, smell it, and bend it before using) Eggs and milk should be organic. This is the major body of this dish. Sugar should be cane, not beet or any other stuff. Water should be distilled, like a pure clean canvas to work on. Check out Cook's Illustrated/America's Test Kitchen on PBS, they're like a university of "pro"fessors/scientists/cooks. They test and retest every possible technique, ingredients, and give you the results, good, bad and ugly. I own CIA school book, Thomas Keller The French Laundry, Le Cordon Bleu, I have over 30 cookbooks, but I mostly turn to them for advice. They cross reference EVERYTHING, cookbooks, chefs, great-grandma's recipes, restaurants, EVERYTHING, and I still cross reference them with all my other cookbooks. And they're about 90% accurate, so for an easy way out check them out. Here's just an idea of what they do. Classic Crème Caramel The Problem: What many people love about crème caramel is the caramel. And while we can't deny its appeal, what most concerned us when we decided to embark on a search for a really great crème caramel was the custard. The Goal: For us, what made a perfect crème caramel was texture. We wanted a custard that was creamy and tender enough to melt in our mouths, yet firm enough to unmold without collapsing on the serving plate. We were also looking for a mellow flavor that was neither too rich nor too eggy. The Solution: The most important part of the recipe, we discovered, is the proportion of egg whites to egg yolks. Too many whites produced a rubbery, almost solid custard; too few and our custard collapsed. The choice of liquid was next, and because we were making a classic crème caramel, our choices were limited to milk, heavy cream, light cream, and half-and-half. Equal parts milk and light cream gave us just the amount of rich creaminess we wanted, acting as a foil to any egginess. Creating a custard that's creamy and smooth also depends on maintaining a gentle heating environment; this was provided by baking the custard in a water bath, a traditional procedure for custard. HAVE FUN!!ENJOY!

Answer 5

You can find excellent flan recipes at http://www.verybestbaking.com/, this is a site by Nestlé. I don´t know they would have the philipenian version, we have flan in Mexico and the recipes at this site are as tasty as the old family recipes (my mouth is watering..!!).

Answer 6

use the flan recipe from box and then boil sugar in water till carmelizes and pour over flan

Answer 7

allrecipes.com
www.epicurious.com
www.recipezaar.com
www.recipesdatabase.com
www.onlinefood.com.au