Leche Flan Recipe #1 (Steaming)
- 1 can (390g) evaporated milk
- 1 can (390g) condensed milk
- 10 egg yolks
- 1 teaspoon of vanilla extract or lemon essence
For the caramel:
- 1 cup sugar
- 3/4 cup water
- In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
- Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
- Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
- Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1-1/4 inch thick.
- Cover moulds individually with aluminum foil.
- Steam for about 20 minutes
- Let cool then refrigerate.
Leche Flan Recipe #2 (Baking)
- 12 egg yolks
- 2 cans (13 oz.) evaporated and condensed sweetened milk
- 1 tbsp. vanilla
- 1 cup sugar
- 3/4 cup water
- In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold.
- Preheat oven to 325° F degrees.
- Cover mold with tin foil. Put molds into a bigger tray filled with water.
- Bake in oven for one hour or until mixture is firm. cool before unmolding on a platter.
- Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.
- Put molds in a bigger tray/ baking pan filled with water.
- Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.
Ube Halaya Recipe #1
- Boil 1/2 kilo of ubi.
- When cooked, peel and mash. Pass through a wire strainer or sinamay. You should have 2 cups of mashed ubi.
- Cook over low heat with 1 can condensed mik and 1/4 cup margarine until thick, stirring all the time to prevent burning.
- Mold in greased pans. Cool.
Ube Halaya Recipe #2
- Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
- Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
- Cook over low heat, and stir constantly for 25 minutes.
- Before removing from heat, add lemon rind.
- Place in a small bottles and seal tightly. Only a couple of hundred pesos worth of ingredients are needed to produced six small bottles of marketable halaya.
Ube Halaya Recipe #3
- 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
- 250 g sugar
- 1 cup sugar (or as desired)
- 1 can condensed milk
- 2 cups coconut milk
- Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients).
- Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously.
- Continue stirring until the mixture turns into a thick paste and separates from the pan.
- Transfer to a shallow platter or pan and allow to cool.
other source: pinoyfoodblog.com