Leche flan

here are some recipes for you Original Leche Flan - Philippines This recipe is posted for ZWT II - Asia taken from an Asian Food web site. The vanilla in this recipe can be substituted with lemon essence or peppermint. by Chabear01 | 6 servings 1½ hours 20 min prep Change to: servings US Metric Caramel 1 cup sugar 1 cup water Custard 12 egg yolks 1 (14 ounce) can condensed milk 1 pint milk 1 tablespoon vanilla Caramel:. Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan. Custard:. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan. Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce. here is another recipe for you Royal Flan De Leche So creamy and easy! Made in the blender! Comes from Tampa's Helen Benito "queen of flan". Make sure you low heat to cramalize, VERY important. by **Pebbles** | 1 pie 2 hours 20 min prep Change to: pie US Metric 1 cup sugar, for caramelizing 6 eggs 1 (14 ounce) can condensed milk 1 (12 ounce) can evaporated milk water (to fill condensed milk can) 1 tablespoon vanilla extract Heat sugar on low until caramelized; pour into a flan mold or a deep pyrex dish. Let harden. I like mine a deep brown, but don't let burn. Don't let it be too light. Put eggs, condensed milk, evaporated milk and water into a blender; blend until smooth. Add the vanilla extract to the mixture and blend in with a spoon. Pour into mold. Make a hot water bath by placing the mold in a larger pan with about 2 inches of water. Bake at 250 degrees about 1 1/2 hours until the sides are solid. The middle of the flan should be firm but creamy. Remove flan from the oven and let cool. Refrigerate at least 2 hours or more. here is another recipe Fruity Leche Flan fruity leche flan by Chef #2 4 eggs, lightly beaten 1/2 cup evaporated milk 1/2 cup condensed milk 2 tablespoons Equal sugar substitute 439 g fruit cocktail, drained 3/4 cup sugar 3 tablespoons water Caramel: Heat sugar and water over medium heat until brown and sugar has caramelized. Distribute in 8 individual molds (1/2 cup capacity). Set aside. Flan: Combine first 4 ingredients. Beat well. Strain mixture into prepared molds until half-full. Spread 2 tablespoons of Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chill. Unmold and serve upside down. hope you like it

Hi there, no i don't combine egg yolk and egg white since its gonna cause bubbles in my flan and the texture wond be that good anymore, although if you wanna make more and save money- you can combine both- most commercial leche flans that ive eaten are made out of a whole egg, but if you would like to make a smooth and creamy special leche flan- do use egg yolks only- you can make a merengue out of the eggwhites by beating them until frothy and adding sugar. YEs u can use condensed milk also, some prefer using condensed milk than evaporated milk.