HOW TO MAKE LECHE FLAN RECIPES

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LECHE FLAN RECIPE | ALLRECIPES



Leche Flan Recipe | Allrecipes image

My mom would always make this Filipino leche flan for dessert for me and I always loved it.

Provided by Hannah

Categories     Filipino Recipes

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 1 flan

Number Of Ingredients 7

Caramel:
1 cup sugar
¾ cup water
1 (13 ounce) can evaporated milk
1 (13 ounce) can sweetened condensed milk
12 egg yolks
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
  • Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
  • Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.

Nutrition Facts : Calories 387.4 calories, CarbohydrateContent 55.4 g, CholesterolContent 335.9 mg, FatContent 14 g, ProteinContent 10.6 g, SaturatedFatContent 7 g, SodiumContent 118.8 mg, SugarContent 54.6 g

MEXICAN TEA COOKIES RECIPE: HOW TO MAKE IT



Mexican Tea Cookies Recipe: How to Make It image

Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. —David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 45 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 17

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
3/4 cup finely chopped pecans
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
BUTTERCREAM:
1/2 cup butter, softened
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup dulce de leche
2 tablespoons ground pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled. , Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
    Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely. , For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.

Nutrition Facts : Calories 188 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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