Estimated time of preparation and cooking: 60 minutes. Good for 4- 5 llanera aluminum molds.
INSTRUCTIONS
- 10 egg whites(puti ng itlog)
- 1 can(390 grams) evaporated milk
- 1 can(390 grams) fat free condensed milk
- 2 teaspoons calamansi juice
- 1 teaspoon vanilla extract(optional)
- 1 cup brown sugar
- 3/4 cup water
Utensils:
- 4-5 Llanera aluminum molds
- Steamer
- Strainer
- Whisk
INSTRUCTIONS
Part 1
- In a sauce pan, dissolve brown sugar with water over low heat until golden brown. Swirl gently.
- Pour the syrup in the aluminum molds then spread evenly.
Part 2
- In a mixing bowl, combine the other ingredients then whisk well.
- Strain and pour the mixture on top of the syrup for about 1 to 1 1/4 inch thick.
- Cover with aluminum foil then steam in medium heat for about 40-45 minutes.
- Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.
- Top with macapuno if desired.
Tips:
- To remove the leche flan from mold, run a thin knife around the edges of the mold to loosen the leche flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.
- To check if Leche flan is cooked, insert a knife in the center and when it comes out clean, it’s done.
Credits to: filipinostylerecipe.com/2013/06/egg-white-leche-flan
