Lechetin
This Filipino traditional flan dessert is a combination of leche flan and gelatin in pineapple syrup. A twist of pineapple in a custard and layer of soft caramel on top.
Ingredients :
- 4 Envelopes unflavored gelatin
- 4 Eggs
- 1 Can (354 ml) evaporated milk
- 1 1/2 Cup pineapple juice
- 3/4 Cup white sugar
- 1/4 Teaspoon vanilla extract
- Brown sugar
- Water
Directions :
- Caramelize 1 tablespoons of sugar in 1 tablespoon of water by direct heat in each tin pan.
- Pour pineapple juice in a sauce pan over medium heat, add sugar keep stirring until sugar are dissolve.
- Once sugar are dissolved, add gelatin and stir. Do not let it boil.
- In a large bowl beat egg yolks, add milk and mix until well combine
- Pour the gelatin mixture in milk mixture, keep stirring until well incorporated.
- Pour unto the oval shaped tin pan, using a strainer to avoid bubbles.
- Let it set and cool in the refrigerator for 2-3 hours.
Cooking Tips :
- If there are lumps of gelatin, strain before adding into milk mixture.
- Do not stir sugar and water in caramelizing, let it boil and sugar melt.
- Using a plastic mould, melt sugar and water in a sauce pan to caramelize.
- Serve with favorite slices of fruits on top and side of the platter.
- We use knox Gelatine for this recipe.
Watch cooking video :
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