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Cooking it up with ApplesH

January 14, 2007

The Holidays are almost over and I could have another run-down on the next restaurant that weve tried but today I would rather let you in on what I prepared for our family feast.

First off - Leche Flan. This succulent dessert is ever present during christmastime. I learned how to make great-tasting leche flan from my mother. I have never come across a better tasting one in all of my 31 years. I myself have tried but have never really matched the taste and texture of her masterpiece. However, my flan still tastes better than most (of course I made it! hehe). The secret I feel to making the best leche flan is two things. One: use only egg yolks (no egg whites puhleeesz!). Two: Knowing how to beat the egg yolks to the right consistency that would define fluffy. Another personal recommendation - do not use condensed milk to sweeten it. Use sugar. The result of using condensed milk just isn’t creme brulee.

Ingredients: Egg Yolks, Milk, Sugar, Vanilla (topping and syrup is only caramelized sugar)

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Written by ApplesH · Filed Under Food & Beverages, Personal 

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