Have you tried all purpose cream in a leche flan to substitute evaporated milk? Its creamier and smooth. You just got to try it soon!
All Purpose Cream Leche Flan
- 1 cup granulated sugar (for caramel)
- 1/3 cup water (for caramel)
- 8 egg yolks
- Two 250 ml packs All Purpose Cream
- One 400 gram can Alaska Condensed Milk
1. Prepare a bundt pan or large oval llaneras molder. Set aside and prepare the steamer.
2. For the Caramel:
In a saucepan, over medium-high heat, combine the granulated sugar and water. Mix constantly the mixture until all sugar is dissolved. Let it boil until the bottom start to caramelize and the syrup no longer bubbles (approx 8 minutes). Turn off stove, and immediately pour into your prepared bundt pan/ llaneras before it hardens. Let it cool and set aside.
3. For the Flan
In a large bowl, stir and whisk the egg yolks. Add in all purpose cream and condensed milk. Keep on whisking gently until combined. Try not to make the mixture bubble too much, shake or tap the laneras gently to release extra airs from the mixture before steaming. Too much bubbles can leave little holes on your flan once cooked.
4. Pour the mixture through a very fine sieve or cloth (the granny’s and aunts would normally use katsa back in the olden days), keep on straining until there is less bubbles on the mixture. Pour it in your llaneras once you see no bubbles in your mixture if you want a really flawless flan.
5. Cover each llanera with aluminum foil. And start steaming. Steam for 20 to 30 minutes in already boiling water and steam in low heat. Do not open your steamer, unless you reach the required minimum steaming time to avoid undercooking your flan. You need to ensure the steamer heat stays within the pot for the rest of 20 minutes (at least).
6. To test if it’s already cooked, insert a toothpick in the center of the flan if it comes out clean.
7. Turn off heat and let it cool first. Once cooled refrigerate first. Once refrigerated, it is so much easier to unmold it perfectly without any tarnish on the sides. Enjoy!
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Credits: Mahmoud Fawzy, @Jeala and Nestle Philippines
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