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Before you jump to Traditional Filipino Flan recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Even though we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some small changes that can start to make a positive impact to our everyday eating habits.
Initially, you will have to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your shopping cart that you no longer want to eat. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One nutritious option that can give you a great start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy eating plan.
Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to traditional filipino flan recipe. To cook traditional filipino flan you only need 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Traditional Filipino Flan:
- You need 12 large egg yolks
- You need 1 can condensed milk
- Get 1 can evaporated milk
- Prepare 1 cup sugar
- Take 1 tbsp vanilla
- Provide 1 dash lemon zest
- Prepare 1 tbsp lemon extract or lemon juice
- Prepare 1 tbsp vanilla extract
- Provide 2 tbsp water
Steps to make Traditional Filipino Flan:
- Separate egg yolks and save the whites for breakfast.
- Mix all ingredients exept the sugar together.
- Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You're just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST.
- Once the sugar has coated your pan take off of the heat and let cool for five minutes or so.
- Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don't have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level.
- When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don't wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it.
- Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while.
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