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 :

Kapeng Barako Flan

Kapeng Barako Flan

Baraco Coffee Flan

A delightful balance of traditional way in making flan, creamy pandan 

caramel custard and rich blend of local barako coffee jelly.

Ingredients :

Top layer (custard) ;

• 1 Tablespoon gelatine powder
• 1 Can thin coconut milk
• 3/4 Cup of sugar
• 1 Cup palm sugar
• 1 Teaspoon vanilla
• 1 Pandan leaves
• Pinch of salt

Bottom Layer (coffee jelly) ;

• 2 Cups brewed coffee
• 1 Cup palm sugar
• 1 Teaspoon gulaman powder
• 1 Teaspoon vanilla

Directions :

     

     Top custard layer :

• Pour coconut milk in a mixing bowl.
• Add sugar, gelatine powder and salt.
• Stir constantly as the sugar dissolve.
• Add pandan leaves and palm sugar, put in medium high heat.
• Keep stirring until mixture turns into a full boil.
• Turn the heat off, remove pandan leaves and add vanilla extract, stir.
• Pour in a flan or jelly mold and let it chilled thoroughly.

   Bottom coffee layer :

• In a mixing bowl, pour brewed coffee, palm sugar and gelatine powder.
• Stir constantly until mixture turns into a full boil
• Turn the heat off, add vanilla extract and stir.
• Pour on top of the custard layer and let it chilled thoroughly.

Cooking Tips :

1. Lightly grease the inside of the flan or jelly mold.
2. Before starting the coffee layer, wait until the custard layer have thoroughly chilled.
3. Gelatine or agar-agar are measured in 2 cups of coffee or coconut milk.
4. Always read the packaged of gulaman, jelly and agar agar for exact measurement.

Watch Video :