Ingredients:
- 3 Tbsp Sugar (for 3 Llaneras)
For the Leche Flan:
- 4 pcs Eggyolks
- 1 pc Egg
- 1 tsp Vanilla
- ½ can Condensed Milk
- 1 can Evaporated Milk
For the Ube Cream:
- 100 ml Condensed Milk
- 1 pack All Purpose Cream
- 2 ½ Tbsp CRV Ube Powder
- 1/8 cup Hot water (for CRV Powder)
- 5 g Unflavored Gelatin
- 1/8 cup Hot water (for Gelatin)
For the Assembly:
- 3 pcs 750ml Container
- 3 pcs Leche Flan
- 3 pcs Ube Cream
- 1 cup Evaporated Milk
- 1 pack Graham Crackers
Procedure:
For the Leche Flan:
- Caramelized the Sugar in 6” Llanera (low fire). Set Aside.
- Combine Egg, Eggyolks, Vanilla, Condensed and Evaporated Milk and mix well.
- Strain the Egg mixture twice.
- Equally divide the Custard mixture into 3 Llaneras
- Steam for 50-60mins (Low fire)
- Set aside to cool.
For the Ube Cream:
- Mix CRV Ube Powder into Hot Water and mix well.
- Set aside and chilled.
- In a mixer, Add All Purpose Cream. Mix well.
- Add condensed milk.
- Add diluted Ube Powder. Scrape the sides of the bowl if needed
- Dissolve the Unflavored Gelatin into Hot Water.
- Add to the Ube Cream mixture and mix well.
- Set Aside.
For the Assembly:
- 1st layer: Add cream and spread well.
- Dip 2 Graham into milk and arrange on top of the cream.
- 1st layer: Add cream and spread well.
- Dip 2 Graham into milk and arrange on top of the cream.
- 3rd layer: Add cream and spread well.
- Dip 2 Graham into milk and arrange on top of the cream.
- Add Crushed Graham on the sides to help absorb the Leche Flan syrup.
- Loosen the Leche Flan with spatula.
- Add cream on the sides.
- Spread & level the cream.
- Cover & Refrigerate before serving.
