How to make Egg-Custard or Leche Flan Dessert

in #food5 years ago

Hello and greetings everyone. I wanted to share some dessert with you today. It called “Egg-custard or Leche Flan,” from the Spanish and Philippine Islands of the world. I made it after I returned from my Actifit/Sweatcoin activity yesterday, where I've walked about 18K steps.

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I guess I was craving for something sweet, but different kind of sweet. So, I was replenishing my energy with something sweet. So, I got to thinking of making this one since it has been awhile that I have had this type of dessert.

This is very common in the Philippines almost all households know how to make this kind of dessert and I’m sure that is also true from the Spanish speaking folks as well given by its name are how one can tell of it.

Anyways, this dessert is very delicious and heavenly to savor. Yes, it is yum.
And it is very simple to make. All you need are the following:

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Ingredients:
1 doz. egg yolks, large
1 can (14 oz.) condensed milk
1 can (12 oz.) evaporated milk
1 tsp. vanilla extract
1 cup sugar
¼ cup butter

Steps and Procedures:

Place all the egg yolks in a medium bowl.
Add the vanilla extract and the evaporated milk.

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Stir gently, and then add the condensed milk.

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Keep stirring gently until all ingredients are mixed.

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Then using a sieve, sift the liquid mixture several times, at least 3x.

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This is to remove particle crumbs and making the liquid mixture finely smooth. Set this aside.

Meanwhile, combine sugar and butter to caramelize in a small pan over high heat, swirling the pan occasionally until its color turns amber.

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Remove from heat.

Place about 1 to 2 tablespoons of the caramelized sugar into small bowls as molds.

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Then top it off with the egg yolks liquid mixture. Cover the molds with aluminum foil.

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Using a steamer pan, steam the egg yolks mixture that is in the molds for half an hour to cook.

Remove each of the molds from the steamer pan and allow them to cool for 20 minutes in a serving tray.

Unwrapped the molds and using a knife scrape the sides of the molds in circle.

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Invert the molds onto a saucer plate. Serve.

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