I finally came out with this perfect leche flan (custard) after searching and experimenting different recipes. I remember the one that my grandmother (god bless her soul) always made in an open fire whenever there was an occassion. This is like hers. Not too rich, not to sweet..mouth watering!
Yields : 8 ramekins
caramel syrup
1 c white sugar
1/4 c water
Put the water then the sugar on a non stick sauce pan. Do not mix. Let it boil until it is caramelized. Put syrup in each ramekin immediately bec. the sugar gets hard fast. Be careful.
Flan/Custard
Yields : 8 ramekins
caramel syrup
1 c white sugar
1/4 c water
Put the water then the sugar on a non stick sauce pan. Do not mix. Let it boil until it is caramelized. Put syrup in each ramekin immediately bec. the sugar gets hard fast. Be careful.
Flan/Custard
4 large eggs
1 can condensed
1 can evaporated milk
1 tsp. vanilla
2 tsp of orange rind
Preheat oven to 350F. Put hot water in the pan and place your ramekins in it.
Beat the eggs first. Add the rest of the ingredients, then tap bowl once to release some of the bubbles. Put 1/2 cup of the mixture in each ramekin and place it in the pan. Bake it for 40 mins. Best serve if cooled
1 can condensed
1 can evaporated milk
1 tsp. vanilla
2 tsp of orange rind
Preheat oven to 350F. Put hot water in the pan and place your ramekins in it.
Beat the eggs first. Add the rest of the ingredients, then tap bowl once to release some of the bubbles. Put 1/2 cup of the mixture in each ramekin and place it in the pan. Bake it for 40 mins. Best serve if cooled
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