{"id":164,"date":"2009-04-08T00:00:00","date_gmt":"2009-04-08T04:00:00","guid":{"rendered":""},"modified":"2009-08-29T02:49:28","modified_gmt":"2009-08-29T06:49:28","slug":"baileys-march-and-april-recipe","status":"publish","type":"post","link":"https:\/\/blogs.ethnos360.org\/brian-pruett\/2009\/04\/08\/baileys-march-and-april-recipe\/","title":{"rendered":"Leche Flan"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Leche Flan <\/span><\/span><\/span><\/h2>\n

Ingredients:<\/span><\/p>\n

1 can (390g) evaporated milk
\n1 can (390g) condensed milk
\n10 egg yolks
\n1 teaspoon of vanilla extract or lemon essence
\n1 cup sugar
\n3\/4 cup water<\/p>\n

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.<\/em><\/p>\n

2. Pour the caramelized sugar into aluminum molds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the molds.<\/em><\/p>\n

3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.<\/em><\/p>\n

4. Gently pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1\/4 inch thick.<\/em><\/p>\n

5. Cover molds individually with aluminum foil.<\/em><\/p>\n

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Leche Flan, place the molds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.<\/em><\/p>\n

7. Let cool then refrigerate.<\/em><\/p>\n

To serve<\/em><\/span>: run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.<\/em><\/p>\n

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

So, I know that skipping a month seems to be becoming a habit and I’m sorry for that! Especially since the last one you probably weren’t too excited about trying! I’ll try to be better! If you like Mexican Flan, you’re sure to like this typical Filipino dessert!<\/p>\n","protected":false},"author":372,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[719,124],"tags":[],"class_list":["post-164","post","type-post","status-publish","format-standard","category-co-pilots-corner","category-recipes","entry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/posts\/164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/users\/372"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/comments?post=164"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/posts\/164\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/media?parent=164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/categories?post=164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ethnos360.org\/brian-pruett\/wp-json\/wp\/v2\/tags?post=164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}