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Facebook Instagram Pinterest YouTube. Graham De Leche is a new trendy dessert in Social Media. Smooth Leche Flan on top of graham crackers with whipped cream filling.

Print Recipe Pin Recipe. Prep Time 45 mins. Cook Time 25 mins. Chilling Time 3 hrs. Total Time 4 hrs 10 mins. Course Dessert.

Cuisine Filipino. Servings 4 container. Calories kcal. Leche flan 2 tbsp white sugar caramel for each lyanera 10 egg yolk 1 tsp vanilla extract g condensed milk 1 can g evaporated milk 1 can.

To make the Leche Flan To prepare the caramel, put the lyanera on top of the stove. Set the fire to low heat. Put the granulated white sugar on the mold, wait until the sugar turns into light brown liquid.

Spread it evenly on the flat side of the mold and turn off the heat. Be careful not to burn the caramel.

In a bowl, beat the egg yolk then add the condensed milk, evaporated milk and vanilla extract. Whisk gently until well combine.

Strain the mixture for times until smooth. Pour the mixture into the lyanera. Place in a steamer over boiling water and put the lid with a tea towel.

This will prevent water from dripping into the flan. Steam for minutes over low heat. Some did not so covered my leche flan when I turned upside down.

Is there a trick to the sugar when caramelizing? Maybe I cooked it too long. Hi Bobby, yes that is a common problem with the sugar caramel.

It should harden when cooled but it normally melts again once you steam or cook the flan in bain-marie.

When making the caramel, make sure that no lumps of sugar are left and it is completely melted. You can add more sugar to make more caramel so that you still have enough to cover the flan even if some does not melt again.

I also find that if you chill it overnight in the fridge the caramel melts away and is easier to turn. Can I just use evaporated milk?

I never really make them Without condensed milk before. Hi Caren, I am afraid the recipe calls for condensed milk specifically.

If you will use evaporated milk in place of condensed milk, the outcome may be different. First, you have to adjust the quantity and then add sugar.

Hello Ms. Bebs, this is my favorite thing to cook. I was used to steaming it though. I would just like to ask if I was to bake it, do I need to preheat the oven or bake it right away?

Do I still need to cover the llaneras?. Hi Juliemar, no need to preheat the oven and you may cover the llanera with aluminum foil to make sure top is not burnt but I never found the need with my oven.

I tried this recipe for our noche buena! Loved it! Hi Riz, evaporated milk is thicker and richer than fresh milk but it should be fine, the texture would be a little lighter.

Perhaps because of all the sugar that goes in it and the milk used is evaporated milk. Note however that the taste and texture may differ after a while.

I would and have eaten weeks-old leche flan from the fridge and I still like them, lol. Personally, I like leche flan best when it has been in the fridge a day or two when it is still fresh but has time for the flavor from caramel and the custard to blend.

Hi there! I just tried your recipe last night and it was delicious!!! Everything came out perfect except just wondering if what I can do to thin it out a bit?

I like my Leche Flan not as thick texture. Any advice? Thanks again for your delicious post! Hi Jay, you can add more milk or reduce the yolks.

I recently tried a flan with whole eggs and it was lighter in texture. Try using 6 whole eggs instead. Do not beat them, just mix gently. Just the right texture I was looking for.

I was at first skeptical to use whole eggs but it came out super good! Thank you so much for the advice! Happy holidays!

Hi Bebs, I wanted to try the 6 whole eggs version, can you advise the measurement for 1 llanera only? A bit tricky because this is already the smallest version following a can of milk.

But here you go: 4 oz. At last!! This recipe is the one that ive been lookin for and so thankful, for this one is so easy yet really yummy!

Thank u so much Ms. Bebs for sharing! I am everyday excited to try your recipes?. Keep it up and God bless!

Hhhmmm…never really thought about this one. The thing is, the size of the egg yolk, based on my experience, is not automatically proportionate to the size of the egg.

I also just learned because of this question that younger hens lay eggs with smaller egg yolks. So I would say it does not really matter what size of eggs you use because you cannot be sure what size of yolks you will get.

Use medium to large like I usually do. Hi Marcy, you can use medium to large size llanera, about 5. I would not worry much about the size though, any size and shape would do.

You could try covering the top of each llanera with aluminum foil to prevent them from burning on top and just do the toothpick test to check if they are cooked through.

Did tried it cooking in the oven and it did came out very smooth than steaming it as what I usually does.. I am totally inlove with this one!

I always steam my leche flan. I need to try this. Thanks, Bebs! Wow, this flan looks just perfect. I must taste heavenly!

Thank you for the recipe! Do i use up and down heat while baking? Your flan is so smooth and looks so yummy, i want to give it a try.

Looks really good! Subscribe to receive a free eCookbook! Sign Up! Twitter Facebook Pinterest Instagram Youtube. Learn the secret to a perfectly smooth and creamy Leche Flan!

Get the recipe now for the ultimate dessert for any special events and occasions. Course: Dessert. Cuisine: Asian,Filipino. Keyword: leche flan,spanish flan.

Servings: Calories: 81 kcal. Author: Bebs. Prep Time: 20 minutes. Cook Time: 40 minutes. Total Time: 50 minutes. Scoop 3 tablespoons of sugar in each 3 small llanera or flan molds or 4 tablespoons for big llanera.

Place the llanera on top of the stove over low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them caramelize evenly.

Remove from heat once all granules have turned liquid and are light brown. Set aside. Place the egg yolks in a bowl, and slowly beat them with a fork or whisk.

Try not to beat too fast and create a lot of bubbles. Gradually add the milk and condensed milk while continuously stirring.

Lastly, add the vanilla extract and zest of key lime or lemon and stir a couple of times more until all is well blended.

Sieve the mixture with a strainer to remove undissolved bits. Pour the mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles.

Do not overcook or the will start to create tiny holes. Let them cool down and then chill in the fridge for at least an hour.

When ready to serve, run a knife around the inner edges to separate the flan from the mold. Place a serving plate top-side down over the llanera and flip them over to transfer.

Nutrition Facts. Calories 81 Calories from Fat Tried this recipe? Tell us how it went. Tag us at foxyfolksy or leave a comment and rating below. More Christmas Desserts.

You may also want to check these out:. Cassava Suman. Simple Vegetable Soup. Cinnamon Monkey Bread from Scratch.

Oatmeal Raisin Cookies. Vietnamese Spring Rolls. Easy Baked Ziti with White Sauce. Send me email weekly! Send me email every new post. Bebs Bebs here!

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