Sunday 29 December 2013

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 :


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