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Before you jump to Leche Flan (Filipino style) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that tough. Largely, all it takes is a little bit of common sense.
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 cook it.
The ingredients needed to cook Leche Flan (Filipino style):
- Get 3 tbs water
- You need 1 can sweetened condensed milk
- Take 1/2 cup sugar
- Take 12 egg yolks
- Provide 1 tsp pure vanilla extract
- You need 2 cans evaporated milk
Steps to make Leche Flan (Filipino style):
- 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.
- 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.
- Combine egg yolks, evaporated milk, sweetened condensed milk into a large mixing bowl. Whisk thoroughly.
- 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.
- 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.
- 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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