Sunday, January 25, 2009

leche flan cups

category: dessert
serving: makes 14 mini flans

yesterday, i made puto with 4 egg whites. today, i made leche flan with the remaining 4 eggyolks using my puto molds. hehehe...

i have an old leche flan entry last year. i did it in a super easy way... using the powdered cream caramel i bought in the grocery and no need of steaming and caramelizing sugar. however, this time i followed pinoycook's mini leche flan recipe. still the easy way since i used molasses sold in the grocery. hopefully next time i'd be able to do this again and by that time be able to caramelize sugar. hehehe...

4 eggyolks
1/2 cup sweetened condensed milk
3/4 cup fresh milk
1/2 tsp. lemon extract
3-4 tsp. molasses

spread about 1/2 tsp. of molasses on the bottom of each mold.

beat the eggyolks. pour in the milk and the sweetened condensed milk. mix until well blended. add the lemon extract and stir a few more times. strain trhough a fine sieve.

fill each mold with egg-milk mixture until almost full. it doesn't overflow as it cooks since it doesn't rise or expand during cooking... it just becomes firm.

steam for a bout 15 minutes. start timing as soon as the water boils. on the other hand, i cooked my leche flan for a total of 45 minutes. i cooked it for 15 minutes but it was not yet firm but still liquid. then i added another 15 minutes and still the same... and i added again 15 minutes. it was then that it bacame firm. i knew it was already done because i inserted a tip of the knife at the center of the flan and it came out clean.
cool before inverting. you may have to run the tip of the knife around the mold to loosed the leche flan before inverting.