Amazingly Creamy Leche Flan

Amazingly
Creamy Leche
Flan
Created by Kat, Mom of 4 Boys
Ingredients:
1 cup
granulated sugar
1/3 cup
water
8
egg yolks
2
250 ml packs Nestle All Purpose Cream
1
400 g can Milkmaid Full Cream Condensed Milk
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Procedure:
1. Prepare:
Preheat oven to 180 deg Celsius.
Have ready a 24cm (8") round
stainless steel aluminum cake tin or 3

traditional oval llaneras. Put a kettle of
water to boil.
*You also have the option to steam the
leche flan over gently boiling water for
about 50 minutes.
2. Make Caramel:
In a small, heavy bottomed saucepan,
over medium-high heat, combine the
granulated sugar and water. Stir
frequently as the mixture heats to
dissolve the sugar. Once mixture

comes to a boil, do not stir again but
only occasionally swirl the pan to
distribute the heat. Keep it boiling until
the edges start to caramelize and the
syrup stops bubbling (around 8
minutes, depending on your pan).
When it starts to color, frequently swirl
the pan until the sugar is caramelized.
Use your sight and smell to gauge
your caramel. It should be a rich
amber color with a distinct caramel

aroma. Before the syrup turns dark
amber, pour it into your cake tin or
llaneras. Swirl the tin so that the
caramel coats the bottom. The
caramel will continue to darken as it
sets. Leave it to cool on your
countertop.
3. Make the custard:
In a large bowl, gently whisk the egg
yolks to loosen them. Pour in NESTLE
All Purpose Cream and Milkmaid

condensed milk. Continue mixing
gently until combined. Try not to make
the mixture bubble.
Pour the mixture through a very fine
sieve into the caramel lined pan, trying
to avoid forming bubbles.
Loosely cover the pan with aluminum
foil.
4. Bake the Flan (or steam it! See
Procedure 1)
Place the pan into a large roasting pan
or a larger cake tin and put this into
the oven. Take your boiling water and
pour it into the larger pan/cake tin, until
water comes up about 1/3 to halfway
up the sides of the smaller cake tin.
This is called your Bain Marie or Bano
Maria.
Bake in the preheated oven for about
50 minutes.
To test if the custard is done, lift up the
foil and insert a thin knife into the
center of the custard. If you can see
the lines made by the knife, the
custard is done. If the knife comes out
with bits of custard sticking to it or if
the point where it enters looks curdled,
give it another 5-10 minutes and then
check again.
When it's done, take it out of the oven
and out of the large, water-filled pan.

Refrigerate at least 6 hours or
overnight. The unmolded flan will keep
in the fridge for up to a week.
5. To serve:
Run a thin-bladed knife around the
edge of the of the cold flan (between
the flan and the cake tin). Invert a
serving dish over the cake tin. With 2
hands, hold the dish firmly against the
tin then quickly flip both over. Carefully
lift the pan off the dish. Use a spoon
the scrape the syrup that's stuck to the

tin and pour it over the flan. Whack the
hardened caramel on the tin with the
back side of the spoon so that it
breaks into shards. Scrape the
shattered caramel onto the top of the
flan for a decorative finish and added
crunch.
Banana
KITKAT® Ref
Cake
Ingredients:
12 pcs
graham crackers, crushed
3 tbsp
butter, melted
1 tbsp
sugar
1 pack250ml NESTLÉ® All Purpose Cream
2/3 cup
condensed milk
2 pcs
ripe banana, sliced
2 packs
4-finger KITKAT®, crushed
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Procedure:
1. Mix graham crackers, butter, and
sugar. Divide into 2 portions. Lightly

press 1 portion at the bottom of a
serving container. Line with sliced
banana. (10 minutes)
2. Whip NESTLÉ® All Purpose
Cream until light. Mix ¾ of
the KITKAT® and condensed milk.
Fold in whipped cream. Pour half of
the mixture in the container. (10
minutes)
3. Repeat layers of graham mixture
and KITKAT® cream mixture. (5
minutes).
4. Top with ¼ of the
crushed KITKAT® and refrigerate
overnight. Serve well chilled.
(overnight)
Cheesy Puto
Ingredients:
2 cups
all purpose flour, sifted
1 cup
sugar
1 tbsp
baking powder
¼ cup
melted butter
1 pc
egg
1 pack
NESTLÉ® All Purpose Cream 125ml
1 cup
water
½ bar
cheese, sliced
¼ cup
butter, melted
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Procedure:
1. Sift flour, sugar, and baking
powder. Combine melted butter, egg,
NESTLÉ® All Purpose Cream, and
water. Mix in wet ingredients to dry
ingredients until smooth.
2. Brush muffin pan with butter. Pour
Puto mixture ¾ of the way of the
muffin pan. Top with cheese slices.
Steam over high heat for 15-20
minutes or until a toothpick comes out
clean when inserted in the Puto. Set
aside to cool completely.

3. Remove from the muffin and brush
the pot with melted butter. Serve

Amazingly Creamy Leche Flan

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Amazingly Creamy Leche Flan

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Amazingly

Preheat oven to 180 deg Celsius.

Have ready a 24cm (8") round

stainless steel aluminum cake tin or 3

*You also have the option to steam the

leche flan over gently boiling water for

In a small, heavy bottomed saucepan,

over medium-high heat, combine the

granulated sugar and water. Stir

frequently as the mixture heats to

dissolve the sugar. Once mixture

only occasionally swirl the pan to

distribute the heat. Keep it boiling until

the edges start to caramelize and the

syrup stops bubbling (around 8

minutes, depending on your pan).

When it starts to color, frequently swirl

the pan until the sugar is caramelized.

Use your sight and smell to gauge

your caramel. It should be a rich

amber color with a distinct caramel

amber, pour it into your cake tin or

llaneras. Swirl the tin so that the

caramel coats the bottom. The

caramel will continue to darken as it

sets. Leave it to cool on your

3. Make the custard:

In a large bowl, gently whisk the egg

yolks to loosen them. Pour in NESTLE

All Purpose Cream and Milkmaid

gently until combined. Try not to make

the mixture bubble.

Pour the mixture through a very fine

sieve into the caramel lined pan, trying

to avoid forming bubbles.

Loosely cover the pan with aluminum

4. Bake the Flan (or steam it! See

or a larger cake tin and put this into

the oven. Take your boiling water and

pour it into the larger pan/cake tin, until

water comes up about 1/3 to halfway

up the sides of the smaller cake tin.

This is called your Bain Marie or Bano

Bake in the preheated oven for about

foil and insert a thin knife into the

center of the custard. If you can see

the lines made by the knife, the

custard is done. If the knife comes out

with bits of custard sticking to it or if

the point where it enters looks curdled,

give it another 5-10 minutes and then

When it's done, take it out of the oven

and out of the large, water-filled pan.

overnight. The unmolded flan will keep

in the fridge for up to a week.

Run a thin-bladed knife around the

edge of the of the cold flan (between

the flan and the cake tin). Invert a

serving dish over the cake tin. With 2