 | Traditional Leche Flan (Pampanga Region)Chef Liza Cheng |
| Ingredients: | |||
| • | 4 tbsp. The Perfect Purée of Napa Valley Lime Zest, thawed | ||
| • | 9 tbsp. sugar | ||
| • | 12 egg yolks | ||
| • | 14 oz. sweetened condensed milk | ||
| • | 12 oz. evaporated milk | ||
| Method: | |||
| 1. | Place 3 tbsp. sugar in each of the three llaneras or oval shaped tin mold. | ||
| 2. | Set llanera on the stove over low heat and use tongs to move repeatedly over flames until sugar is melted and turns into golden liquid. | ||
| 3. | Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. | ||
| 4. | Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera. | ||
| 5. | In a bowl, combine egg yolks and condensed milk. Whisk to combine. | ||
| 6. | Add the Lime Zest to evaporated milk. Whisk to combine and place in the refrigerator at least 30 minutes to help flavors of the Lime Zest to infuse the milk. | ||
| 7. | Once milk has been refrigerated for 30 minutes, add evaporated milk combo to the egg/condensed milk mixture. Whisk in evaporated milk/Lime Zest Combo slowly. | ||
| 8. | Use cheesecloth or sieve to pour the whole mixture to strain any egg white particles. | ||
| 9. | Once strained, pour mixture into prepared llanera and cover tightly with foil. Arrange in a wide, oven safe dish or baking pan with about 1” of water (bain marie). | ||
| 10. | Bake at 375°F for about 50 minutes to an hour. | ||
| 11. | Remove from oven, allow to cool, and refrigerate to chill and completely set. To serve, turn flan over on a serving plate. | ||