Secret Menu

Leche Flan

Leche Flan Ingredients
good for six (6) llaneras

CARAMEL

Ingredients

  • 1 cup white granulated sugar
  • 1/2 cup water
  • 1 heaping tablespoon grated dayap rind.

Procedure

  1.  Mix water and dayap rind.  Strain the mixture using a fine mesh sieve.  Discard the rind solids.  

2.   place the cup of granulated sugar into a heavy bottom pan.  On medium heat, melt the sugar by stirring constantly.  This prevents the sugar from burning while it liquifies.  Keep cooking and stirring until the liquid thickens and turns amber in color.  

3.  Add the strained dayap water.  The mixture will turn lumpy.  Keep stirring until all the sugar lumps melt and the syrup gets thick enough to coat the back of a spoon.  

4.  Divide and pour the caramel syrup into the six llaneras.  Move and tilt the pan so the liquid coats the bottom of the llanera evenly.  

5.  Set aside and cool.

FLAN

FLAN:

  • 20 egg yolks
  • 2 cans Alaska condensed milk (big)
  • 2 cans Alaksa evaporated milk (big)
  • 1 heaping tablespoon grated dayap rind

Procedure

1.  Start boiling water in the steamer.

2.  In a large bowl, add the egg yolks, evaporated milk, condensed milk, and dayap rind.  Stir together slowly being careful not to create bubbles.  Strain the mixture through a fine mesh sieve.  

3.  Using a ladle, distribute the flan into the six llaneras  prepared earlier.  Again being careful not to create any bubbles.  Tap the llanera against the tabletop gently.  If any bubbles come up, remove these using a spoon.  

4.  Cover the llanera with aluminum foil and steam for 30 minutes.  Check doneness by poking the center with a knife.  Cooking time for the flan is dependent on the size of the llanera used.  Steam longer if the flan does not look set yet when poked with a knife. 

5.  Remove the llaneras from the steamer once cooked.  Uncover the flan.  Set aside to cool.

6.  To unmold, loosen the sides of the llanera with a knife.  Cover the top with a plate and flip over.  Tap the bottom carefully to dislodge the flan inside.  Remove the llanera.  

DAYAP TIPS

Be careful when grating the dayap rind.  Just get the green part and avoid exposing the white layer which is very bitter.

Enjoy!