LECHE FLAN RECIPE | ALLRECIPES
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
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 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
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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