Hello, I’m Elise. Today, I will show you a way to prepare traditional filipino flan recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Traditional Filipino Flan Recipe
Traditional Filipino Flan is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Traditional Filipino Flan is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook traditional filipino flan using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Traditional Filipino Flan:
- Prepare 12 large egg yolks
- Take 1 can condensed milk
- Make ready 1 can evaporated milk
- Make ready 1 cup sugar
- Take 1 tbsp vanilla
- Take 1 dash lemon zest
- Take 1 tbsp lemon extract or lemon juice
- Take 1 tbsp vanilla extract
- Get 2 tbsp water
Steps to make Traditional Filipino Flan:
- Separate egg yolks and save the whites for breakfast.
- Mix all ingredients exept the sugar together.
- Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You’re just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST.
- Once the sugar has coated your pan take off of the heat and let cool for five minutes or so.
- Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don’t have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level.
- When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don’t wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it.
- Refrigerate overnight for best results. Don’t be surprised if you have to make this every day for a while.
So that is going to wrap it up for this special dish traditional filipino flan recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
