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Can I just use evaporated milk? I never really make them Without condensed milk before. Hi Caren, I am afraid the recipe calls for condensed milk specifically.

If you will use evaporated milk in place of condensed milk, the outcome may be different. First, you have to adjust the quantity and then add sugar.

Hello Ms. Bebs, this is my favorite thing to cook. I was used to steaming it though. I would just like to ask if I was to bake it, do I need to preheat the oven or bake it right away?

Do I still need to cover the llaneras?. Hi Juliemar, no need to preheat the oven and you may cover the llanera with aluminum foil to make sure top is not burnt but I never found the need with my oven.

I tried this recipe for our noche buena! Loved it! Hi Riz, evaporated milk is thicker and richer than fresh milk but it should be fine, the texture would be a little lighter.

Perhaps because of all the sugar that goes in it and the milk used is evaporated milk. Note however that the taste and texture may differ after a while.

I would and have eaten weeks-old leche flan from the fridge and I still like them, lol. Personally, I like leche flan best when it has been in the fridge a day or two when it is still fresh but has time for the flavor from caramel and the custard to blend.

Hi there! I just tried your recipe last night and it was delicious!!! Everything came out perfect except just wondering if what I can do to thin it out a bit?

I like my Leche Flan not as thick texture. Any advice? Thanks again for your delicious post! Hi Jay, you can add more milk or reduce the yolks.

I recently tried a flan with whole eggs and it was lighter in texture. Try using 6 whole eggs instead. Do not beat them, just mix gently. Just the right texture I was looking for.

I was at first skeptical to use whole eggs but it came out super good! Thank you so much for the advice! Happy holidays! Hi Bebs, I wanted to try the 6 whole eggs version, can you advise the measurement for 1 llanera only?

A bit tricky because this is already the smallest version following a can of milk. But here you go: 4 oz. At last!! This recipe is the one that ive been lookin for and so thankful, for this one is so easy yet really yummy!

Thank u so much Ms. Bebs for sharing! I am everyday excited to try your recipes?. Keep it up and God bless!

Hhhmmm…never really thought about this one. The thing is, the size of the egg yolk, based on my experience, is not automatically proportionate to the size of the egg.

I also just learned because of this question that younger hens lay eggs with smaller egg yolks. So I would say it does not really matter what size of eggs you use because you cannot be sure what size of yolks you will get.

Use medium to large like I usually do. Hi Marcy, you can use medium to large size llanera, about 5. I would not worry much about the size though, any size and shape would do.

You could try covering the top of each llanera with aluminum foil to prevent them from burning on top and just do the toothpick test to check if they are cooked through.

Did tried it cooking in the oven and it did came out very smooth than steaming it as what I usually does.. I am totally inlove with this one!

I always steam my leche flan. I need to try this. Thanks, Bebs! Wow, this flan looks just perfect. I must taste heavenly!

Thank you for the recipe! Do i use up and down heat while baking? Your flan is so smooth and looks so yummy, i want to give it a try.

Looks really good! Subscribe to receive a free eCookbook! Sign Up! Twitter Facebook Pinterest Instagram Youtube. Learn the secret to a perfectly smooth and creamy Leche Flan!

Get the recipe now for the ultimate dessert for any special events and occasions. Course: Dessert. Cuisine: Asian,Filipino. Keyword: leche flan,spanish flan.

Servings: Calories: 81 kcal. Author: Bebs. Prep Time: 20 minutes. Cook Time: 40 minutes. Total Time: 50 minutes. Scoop 3 tablespoons of sugar in each 3 small llanera or flan molds or 4 tablespoons for big llanera.

Place the llanera on top of the stove over low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them caramelize evenly.

Remove from heat once all granules have turned liquid and are light brown. Set aside. Place the egg yolks in a bowl, and slowly beat them with a fork or whisk.

Try not to beat too fast and create a lot of bubbles. Gradually add the milk and condensed milk while continuously stirring.

Lastly, add the vanilla extract and zest of key lime or lemon and stir a couple of times more until all is well blended.

Sieve the mixture with a strainer to remove undissolved bits. Pour the mixture into each mold. Tap the mold several times on a flat surface to get rid of trapped bubbles.

Do not overcook or the will start to create tiny holes. Let them cool down and then chill in the fridge for at least an hour. When ready to serve, run a knife around the inner edges to separate the flan from the mold.

Place a serving plate top-side down over the llanera and flip them over to transfer. Nutrition Facts. Calories 81 Calories from Fat Tried this recipe?

Tell us how it went. Tag us at foxyfolksy or leave a comment and rating below. More Christmas Desserts. You may also want to check these out:.

Cassava Suman. Simple Vegetable Soup. Cinnamon Monkey Bread from Scratch. Oatmeal Raisin Cookies. Vietnamese Spring Rolls.

Easy Baked Ziti with White Sauce. Send me email weekly! Send me email every new post. Bebs Bebs here! This Post Has 82 Comments. Leave a Comment Cancel comment reply Your email address will not be published.

Hi, have you tried making this in an air fryer? If so, are the temp and time the same? Sure you can, Mae. I manage to make the perfect leche flan.

Hi Queen, you can reduce the condensed milk without changing the milk to egg ratio. Do i need to warm the water 1st before i put the llabera into the oven?

Hi Miss bebs. This stops the cooking process so your dulce de leche is exactly how you want it.

Let the can cool completely before opening it. After you remove the can, set it down somewhere safe and let it cool.

This could take several hours. The contents are under pressure, and opening it too early could cause hot dulce de leche to spray out and burn you.

When you do open the can, the dulce de leche should have a thick, syrupy consistency and pour out easily. Store the sealed can at room temperature for up to 3 months.

An unopened can of dulce de leche will stay fresh for up to 3 months at room temperature. Simply place the can in your cupboard and use it when you want to.

Did you make this recipe? Leave a review. Method 2 of Open up the can and empty its contents into the dish.

Just be careful not to overflow the baking pan. Cover the baking dish with tin foil. Rip off a layer of tin foil large enough to cover the dish.

Use more than one sheet if you have to. Tuck the foil under the sides of the dish so it stays secure during the baking process. Place the baking dish inside a larger baking dish.

This larger dish should be large enough so the smaller dish can sit in it comfortably. It should also have taller sides than the smaller dish so it doesn't overflow when you add water.

This water surrounds the original dish so when it starts boiling, the water reduces the sugar in the condensed milk. Keep an eye on the water level as the milk bakes.

If water is evaporating, use a pitcher to add more so it stays at the desired level. Then use a pitcher to fill the dish. Remove the dishes from the oven and stir the milk.

After 90 minutes, the condensed milk should break down enough and produce dulce de leche. Complete the job by removing the foil covering.

Then use a spatula or spoon to stir the syrup until it combines. Break down any solid pieces that have formed.

You could also pour the milk into a blender for a more thorough mixing. Refrigerate the dulce de leche for up to 3 weeks.

Store the mixture in an airtight container or jar and place it in the refrigerator. It should last 3 weeks if properly stored.

Method 3 of Pour 1 quart 0. Coconut milk works for a vegan option, and goat milk produces a different flavor. Add 1 cup g of sugar. Put either a split vanilla bean or 1 teaspoon 4.

Stir the mixture over a medium flame. Place the pot on the stove over a medium flame. Stir until all the sugar has dissolved. This is optional, but will produce a smoother dulce de leche.

Let the milk boil for 90 to minutes, stirring regularly. Once all the sugar has dissolved, leave the pot on a medium flame and allow it to boil.

Stir the mixture regularly to help it reduce and prevent it from burning. This is a good sign and means that your dulce de leche is nearing completion.

The amount of time you let the milk boil depends on how dark you like your dulce de leche. If you prefer it lighter, take it off at 90 minutes.

If you want it darker, leave it on a full 2 hours. Remove the pot from the heat and let the mixture cool. Place the pot on an unlit burner on the stovetop and allow it to cool.

This is normal. It will still have a syrupy consistency. If you prefer your dulce de leche extra smooth, you can pour it through a strainer to mix out any solid pieces left behind.

Pour the mixture into an airtight jar and refrigerate for up to 3 weeks. Transfer it into an airtight jar or container and place it in the refrigerator.

It can last about 3 weeks if stored properly. Caramel is made by slowly cooking granulated sugar, usually combined with water.

You can create a caramel sauce by mixing caramel with other ingredients, such as cream, half and half, or butter. Dulce de leche is made by cooking sweetened, usually condensed milk until it develops a caramel-like color and texture.

Not Helpful 2 Helpful 3. Dulce de leche is made from sweetened condensed milk, but you have to heat the milk in order to turn it into proper dulce de leche.

Not Helpful 0 Helpful 2. Caramel is a good substitute for dulce de leche. If you want to give it a more dulce de leche-like taste and texture, mix the caramel with cream, half and half, milk, or butter.

Not Helpful 0 Helpful 1. Remove the label and put the can over the metal rack. Fill it with water until it covers the can.

Close the lid and hit the pressure cooker setting for minutes on high. Let it cool completely before opening the can. Not Helpful 7 Helpful The double boiler method will be the one to use.

Not Helpful 14 Helpful Can I use more than one can at a time? How would it change the recipe to use cans at a time? The time would be the same.

You have to be sure to cover all of the cans with water. Not Helpful 1 Helpful 6. Yes, but it won't be true dulce de leche, and it would take a lot of careful attention.

Not Helpful 3 Helpful 8. When I opened a can of condensed milk from my pantry shelf it had already turned to dulce de leche. Is it safe to eat?

It wouldn't turn into dulce de leche unless your pantry is really, really, really hot, in which case I would advise you to get a new pantry.

It might be spoiled, though. Not Helpful 3 Helpful Not Helpful 6 Helpful 3. Unanswered Questions. Can I use whole fresh milk to make dulce de leche in an instant pot?

Can I make this using almond or soy milk? Can I make dulce de leche by just stirring it in a pan and adding water little by little?

Include your email address to get a message when this question is answered.

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