136561 leche flan without milk Recipes

eggs, condensed milk, evaporated milk, sugar, lemon juice, sugar, water

caramel, brown sugar, water, custard, egg yolks, fresh milk, sweetened condensed milk of 1 1/2 cups (375ml) cream, sugar, vanilla extract

sugar, whole milk, dulce de leche, eggs, egg yolks, pure vanilla extract

white sugar, water, evaporated milk, sweetened condensed milk, egg yolks, almond extract

filipino leche flan recipe, preparation time : 30 minutes, estimated cooking time : 1 hour, leche flan ingredients, evaporated milk, condensed milk, egg yolks, vanilla extract or lemon essence, sugar, water

sugar, eggs plus 3 egg whites, instant espresso powder mixed with 1 tsp. hot water, evaporated milk, sweetened condensed milk, pure vanilla extract, salt, simmering water , for water bath

sweetened condensed milk, evaporated milk, dozen egg, sugar

eggs, evaporated filled milk, condensed filled milk, brown sugar, as desired ) vanilla extract (optional)

sugar, evaporated milk, evaporated goat s milk (or substitute evaporated milk), light corn syrup, salt, mexican vanilla extract, butter, pecans (optional)

sugar, cream cheese, softened to room temperature, eggs, at room temperature, egg yolks, at room temperature, sweetened condensed milk, evaporated milk, milk, vanilla extract, water (170o to 175o)

sugar, water, corn syrup, light, eggs, egg yolks, milk, whole, milk, sweetened condensed, espresso, instant powder, cinnamon

eggs, lightly beaten, evaporated milk, condensed milk, equal sugar substitute, fruit cocktail, drained, sugar, water

dark brown sugar, water, egg yolks, sweetened condensed milk, evaporated milk, vanilla

fat-free sweetened condensed milk, sugar, water, reduced-fat milk, eggs, egg whites, vanilla extract

fat-free sweetened condensed milk, sugar, water, reduced-fat milk, eggs, egg whites, vanilla extract

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

flour, salt, baking powder, eggs, milk, water, dulce de leche (caramelized condensed milk), melted butter, sugar, for garnish, cream, for garnish, mint sprigs, for garnish