NON-TRADITIONAL LECHE FLAN

every year, i am tasked to prepare my "non-traditional" leche flan for noche buena and media noche. its non-traditional coz instead of using egg yoke alone i added the egg white (...i find it such a waste if i'll use only the egg yokes since i dont make use of the whites for anything else) AND instead of using condensed milk i used an evaporated milk. :D






INGREDIENTS:

(approx)
for every 5 eggs = 1.5cup of sugar = .5 tsp of vanilla= 1 big can of evaporated milk

***here i use 3 cans of milk and 15 eggs...the rest do the math (refer to approx above hee hee hee)


PROCEDURE:

FLAN MIXTURE

***whisk some eggs in a bowl, add some vanilla, dont forget to add the sugar


***pour the milk then do the mix, mix, whisk, whisk, mix, whisk COMBO :D


1) mix all ingredients. (MIX 'EM VERY WELL!)
2)after mixing the whole thing (meaning no more remnants of the eggs and sugar) put it in a blender (give it some pulse to make it even more well-mixed!hee hee) set aside (put it in the ref).

SUGAR MIXTURE

3.) for the caramel (the "arnibal" on top of the flan), prepare them in a separate containers. about 2-3 tbsp of sugar per container.
4.)slowly heat it over the oven top using some gadgets (spoon and kitchen pliers---yes i have one, especially for flan-making!). set aside.

**i use what i call "shocking" technique wherein, after i get my desired sugar "texture", i dip the bottom of the container in a clean cold water to stop the cooking process and not burn the caramelized sugar :D

NOTE: be careful in manuevering the flan containers since the sugar mixture is pretty PRETTY HOT!! may cause some serious burn!

5.) pour in the "flan mixture" to the s cooled container.
6.) put it in a double boiler for 45 mins-1hr
7.) let it cool first before putting it inside the ref (patience is a virtue!). its good to let it chill in the ref overnight ...






*you can add lemon/orange zest to the "flan mixture" or whip cream on the leche flan when serving... that's it pancit!



sweet-tooth,
prettytwistedchick