"LECHE FLAN RECIPE"

LECHE FLAN INGREDIENTS

12 egg yolks, beaten

1 can (354 mL) evaporated milk (or whole milk)

1 can (410 mL) condensed milk
1/2 cup sugar

1/4 tsp. vanilla extract
water, for steaming

Caramel
3 tbsp. water
1 cup light brown sugar

LECHE FLAN COOKING PROCEDURES

1. Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.

2. Prepare the Caramel: In a saucepan, bring the water to a boil; reduce the heat to low before adding the sugar. 

3. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Set the molds aside.

4. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring to boil.

5. In a bowl, combine evaporated milk, condensed milk, sugar and vanilla. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flan molds containing the caramel.

6. Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours.

7. To serve: Run a knife along the edges of the flan molds to loosen. For individual flans, turn the molds over onto a platter or individual plates. For a larger flans, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down. The flan should come out easily with the caramel on top.
Serves 6 to 8.

"LECHE FLAN RECIPE"

Read More

"BLACK SAMBO RECIPE"

BLACK SAMBO INGREDIENTS

First layer:

Nestle Cream 1 can big
Condensed milk 1 can big
Knox unflavored Gelatin 2 packs

Second layer:
Evaporated milk 1 can big
White sugar 1 cup
1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water
Knox unflavored Gelatin 2 packs

Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice

BLACK SAMBO COOKING PROCEDURES

First layer:

1. Melt 2 packs of of Knox in 1/2 cup cold water.

2. Mix Nestle cream and condensed milk in a pan under low fire.

3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.

4. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.

5. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer.

Second layer:
1. Melt 2 packs of Knox in 1/2 cup cold water

2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.

3. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire.

4. Set aside mixture and let it cool. When it is cool enough place mixture on top of the first layer and refrigerate. You can make 2 or 4 layers.

5. Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that Black Sambo dessert is completely formed.

To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.

"BLACK SAMBO RECIPE"

Read More