Eggless Leche Flan or Eggless Lechetin

Eggless Leche Flan or Eggless Lechetin

1 big can(s) condensed milk (300ml (378g)

1 big can(s) evaporated milk (370ml (380g)

1 pkg jelly powder mix (24g or equivalent to 2tbsp jelly powder mix)

1 3/4 c tap water

4 Tbsp vanilla

CARAMEL

1 c brown sugar

1/2 c tap water

Directions Step-By-Step

1 In preparing caramel:

In an aluminum molder, boil sugar & water for a few minutes in a medium heat until the sugar caramelized. Spread the caramel mixture on the bottom of the molder. Set aside.

2 Pour condensed milk and evaporated milk in a pot (preferably cast iron to avoid scorching). Add vanilla. Stir for a few minutes.

3 In a separate pan, combine water & the jelly powder mix. Stir until the mixture dissolved. Boil. Keep on stirring until the mixture becomes very fine. Strain and pour into the boiling milk-vanilla mixture. Stir constantly for a few minutes. Remove from heat.

4 Gently pour the mixture on top of the caramel on the aluminum molder. Fill the molder to about 1 to 1 1/4 inch thick. Refrigerate for 30 minutes. Invert & serve.

5 Enjoy cooking...

Other way to caramelize

For the caramel:

1 cup coconut sugar or washed sugar

1/4 cup water

1 tsp calamansi or lemon juice

1. Prepare the flan molds – llaneras, ramekins, dessert bowls, etc. Because this flan is no-bake, you can use any heatproof food-grade dish. Place them on a wire rack or pot holder.

2. In a small saucepan or frying pan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat and cook without stirring for 5 to 10, until the caramel reaches a deep amber color and the soft ball stage. To test, drop a bit of the mixture into a glass of cold water. If you can form a soft, flexible ball of caramel with your fingers, it’s ready.

3. Quickly pour a thin layer of caramel into the bottoms of the molds. Tilt each mold with a circular motion so the bottom is completely coated in caramel. Set aside and make the flan.

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5/13/2015 05:59:00 PM