Hi, I am Marie. Today, we’re going to make traditional filipino flan recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Traditional Filipino Flan Recipe
Traditional Filipino Flan is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Traditional Filipino Flan is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook traditional filipino flan using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Filipino Flan:
- Prepare 12 large egg yolks
- Prepare 1 can condensed milk
- Prepare 1 can evaporated milk
- Take 1 cup sugar
- Prepare 1 tbsp vanilla
- Make ready 1 dash lemon zest
- Make ready 1 tbsp lemon extract or lemon juice
- Make ready 1 tbsp vanilla extract
- Take 2 tbsp water
Instructions 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’s going to wrap it up for this distinctive dish traditional filipino flan recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
