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Leche Flan (Filipino style)
Leche Flan (Filipino style)

Before you jump to Leche Flan (Filipino style) recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit As Well As Healthy.

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Nuts and different seeds will be a much better option when you are trying to find a quick snack to enjoy. You will come to realize that these snack items are usually loaded with Omega-3 and Omega-6, although some nuts and seeds will have much more than others. These fatty acids are essential to helping your body create the proper quantities of hormones your body needs for a healthy way of life. If you do not get the fatty acids you will need your body will actually not be able to generate a number of of the hormones that it requires.

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We hope you got insight from reading it, now let’s go back to leche flan (filipino style) recipe. To cook leche flan (filipino style) you only need 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Leche Flan (Filipino style):
  1. Take water
  2. Get sugar
  3. Take sweetened condensed milk
  4. You need egg yolks
  5. Prepare pure vanilla extract
  6. Prepare evaporated milk
Instructions to make Leche Flan (Filipino style):
  1. Add sugar and water to a small sauce pan. Turn heat to high whisking constantly. Boil until it starts to thicken, turning into a caramel consistency.
  2. When it turns golden brown QUICKLY pour sugar into 8 by 8 pan loaf pan. Coat bottom of pan evenly to make a crust at bottom of pan (it cools very quickly). Set aside.
  3. Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly.
  4. Most Important step…Hold a fine strainer over your pre-made caramel sugar coated pan. Pour mixture into strainer to catch excess goo from eggs. The mixture will go into strainer and then directly into the pan. This make the custard much smoother.
  5. Preheat oven to 350. Cover pan with aluminum foil. Place into a larger pan. Make a steam bath environment in the oven by pouring 2 inches of water in the larger pan. Bake 1 hr twenty minutes to 1 hr 30 mins. Or until center is clean when pricked with knife or toothpick.
  6. Cool for 30 minutes and then place in the refrigerator for a minimum of 6 hours. Invert onto a platter and it should come out very easily. You can play around with different molds too. I like Bundt shape.

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