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Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, leche flan - creme caramel - purin. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
It called Purin in Japan, Leche Flan or Creme Caramel in different countries… However you call it, purin, flan, creme caramel, it's pretty much same thing. All you know that I'm not super into sweets… Filipino leche flan is a rich custard made with egg yolks, sweetened condensed milk and evaporated milk served with a syrupy caramel topping. The caramel topping of leche flan is a syrup made by melting sugar directly in the pan where the custard will be steamed.
Leche Flan - Creme Caramel - Purin is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Leche Flan - Creme Caramel - Purin is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have leche flan - creme caramel - purin using 8 ingredients and 10 steps. Here is how you can achieve that.
Active ingredients of Leche Flan - Creme Caramel - Purin:
- Take For the Caramel :
- Get sugar
- Make ready water
- Make ready For the Custard :
- Take half and half or whole milk
- Get sugar
- Prepare eggs
- Prepare vanilla beans or 1 tsp vanilla extract
Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks, milk, sugar, and vanilla extract. It is steamed in small baking pan called Llanera. It resembles crème caramel and caramel custard. This delicious dessert is known throughout the world.
To Make Leche Flan - Creme Caramel - Purin:
- Preheat the oven 300 degrees. Prepare around 2 to 3 cups of boiling water.
- Combine 1/4 cups sugar and 1 tbsp of water for caramel in a saucepan. Do not stir, just place on a stove over high heat. About 4 to 5 minutes later, the sugar mixture should start boiling. Let the mixture keep boiling over high heat, then it will start turning into brown Amber color. Swirl the pot slowly as needed to even it out. The whole process will take from 8 to 10 minutes.
- Immediately pour the caramel into ramekins equally. Swirl ramekins immediately as soon as you pour the caramel to spread evenly as you go. You need to move quickly, otherwise the caramel will harden. Set the ramekins aside.
- Into another saucepan, pour half and half and 1/2 cup sugar. Stir and place on a stove over medium heat. Make sure it’s not boil just hot and steamy. Stir occasionally as needed. Set aside.
- Crack eggs into a medium size mixing bowl. Cut vanilla beans (am using vanilla extract). Add into the eggs and beat the eggs with vanilla gently so the eggs won’t create too much foam.
- Slowly add still warm milk mixture into eggs while you are whisking the eggs. Strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps.
- Pour the custard mixture into the ramekins equally. Cover each ramekins with foil and place in baking dish. Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins and cook for 40 minutes.
- Remove from the oven and remove the ramekins from the baking dish. Let it cool for 30 minutes to 1 hour the place into a refrigerator for at least 3 hour or overnight.
- When you are ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out from the ramekin easily. Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate.
- Enjoy!
It has been a regular item in the menu. Leche flan or crème caramel is a custard dessert with a layer of clear caramel sauce on top. Leche flan can be steamed or baked; this is the baked version. I think all Filipino families have their own version of leche flan. My maternal grandma always made the airy kind while my paternal grandma.
Do not fail to remember to exercise the dishes over, to consume with household in your home. Attempt to contrast it with the recipe you have. Is it better or much less. Please blend it to make it taste better.
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