Lechetin

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 :

1. If there are lumps of gelatin, strain before adding into milk mixture.
2. Do not stir sugar and water in caramelizing, let it boil and sugar melt.
3. Using a plastic mould, melt sugar and water in a sauce pan to caramelize.
4. Serve with favorite slices of fruits on top and side of the platter.
5. We use knox Gelatine for this recipe.

Watch cooking video :