Something new to try by one of Casa Baluarte Facebook page follower, Miss Feli Ibańes. Thank you Miss Feli. 

For the caramel:

1 cup sugar

Place sugar in a saucepan and cook until the sugar is a deep amber caramel. Set aside.

For Leche Flan: 

1 cup evaporated milk

1 cup condensed milk

5 egg yolks

rind of lemon

Beat the egg yolks in a bowl, adding condensed and evaporated milk, rind of lemon until well combined.

Strain and gently pour the mixture on the top of caramel square mold. Set aside.

For cake:

1 cup sugar

2 cups flour

2 tsp baking powder

1/2 cup vegetable oil

6 eggs (Separate the egg white)

1/2 cup fresh milk

3/4 cup sugar for egg whites

Sift flour and baking powder, mix egg yolks gradually add sugar, pour milk, oil, flour and baking powder, mix moderately.

In another bowl beat egg whites, add sugar until peaks form. Fold to the egg mixture. Pour gently to the flan mixture.

Preheat oven before baking. Place the molds in a larger baking pan half filled with hot water. Bake at 170 degrees for 1 hour or until done.

Let it cool before turn on the leche flan cake. Decorate if you want. Enjoy!

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