RECIPES FOR 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

CHOCOFLAN RECIPE | MARCELA VALLADOLID | FOOD NETWORK



Chocoflan Recipe | Marcela Valladolid | Food Network image

Provided by Marcela Valladolid

Categories     dessert

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 17

Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F. 
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.) 
  • For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated. 
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. 
  • Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. 
  • Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. 
  • Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

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