Flan De Leche Condensada#BakingBloggers

Flan De Leche Condensada - Condensed Milk Flan is a dessert of Spain.   We had this dessert there and enjoyed it so much. Much more than me my hubby who has a sweet tooth and wants a dessert after every meal enjoyed this dessert. 

It's so quick and easy to create the exquisite dessert at home. This if baked perfectly, it will slice also perfectly. Do not over bake or else it will be hard, not soft and delicious.

Ingredients 

500 Ml Whole Milk
220 Grams Condensed milk
5 Eggs
1 Teaspoon Heaped Vanilla Essence
For the Caramel 1/2 Cup Sugar
1/4 Cup Water

Method 
For the Caramel

In a heavy bottom pan heat the sugar till it starts to caramelize till dark golden, Now take this off flame add the water and  cover with a lid so that is does not splutter.  As soon as you add the water the caramel will freeze. Place it back on low flame, take off the lid and let it melt again completely. 

As soon as it melts pour this hot liquid into the pyrex dish or which pan you are baking  it in, swirl it well to coat the base. I used two one big dish and another small one.  Let this cool completely.  As this is cooling let's make our  Flan De Leche Condensada

First pre heat the oven to  200º C .  Fill a baking oven tray with hot water until it covers an inch of  the height of the mold. Place it in the oven to boil. 

In a large bowl, with a hand whisk, whisk  the eggs lightly then add the  whole milk, condensed milk and whisk  till mixed , without creating too much foam.  Pour this into the cooled caramel coating dish/pan and cover them with aluminum foil and put them in the oven on the tray with water for approximately 50-60 minutes. 

The time depends a little on the size of the mold  the smaller one took around 30 to 35 minutes whereas the big one took about an hour or so to bake.

After 50  to 55 minutes you can try a knife to see if they are fully set. If it comes out clean they will be ready, if not leave them a little more time. 

Let cool to room temperature.  Then cling wrap them and refrigerate overnight. 

The next day, wet a towel with hot water and cover the base of the tin or dish and carefully un mold  it on a serving plate. 

Enjoy this yummy Flan De Leche Condensada.

Labels: Spain, Milk, Condensed Milk, Vanilla essence, Baked, Dessert, Baking Bloggers 

Do check the other recipes that our group Baking Bloggers have baked for the May 2020 - Recipes of  Spain

Basque Chicken from Palatable Pastime
Catalan Coca from A Day in the Life on the Farm
Crispy Oven Roasted Spanish Potatoes from Making Miracles
Flan De Leche Condensada from Sneha's Recipe
Fried Milk from CookaholicWife
Magdalenas (Spanish Muffins) from Tara's Multicultural Table
Patatas Panaderas from Karen's Kitchen Stories
Pescado al Horno con Gambas from Culinary Adventures with Camilla
San Marcos Cake from Pandemonium Noshery
Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tarta de Santiago from Caroline's Cooking
Vegetarian Empanadas with Beans from Cook with Renu 

Eggless Vanilla Ice Cream

This delicious, creamy and smooth Eggless Vanilla Ice Cream is so quick and easy to make. This ice cream  is a no churn and you do not need of an ice cream machine or ice to make it. In summer ice creams are in great demand. Make this smooth ice cream ...  enjoy... a treat for kids and adults too.

Ingredients

500 Ml Full Cream Milk
4 Tablespoons Level Granulated Sugar
1 Tablespoon Corn flour
2 Tablespoons Heaped Milk powder
1 Teaspoon Vanilla essence
300 ML Whipping Cream

Method

Reserve 1/4 cup of milk and keep  the rest in a heavy bottomed pan on low flame to boil.

Dissolve the cornflour in the reserved cup of milk to smooth slurry and keep aside.

Stir the  milk continuously to prevent it from burning.
Once it reaches near boiling point,  take  4 tablespoons hot milk and mix it with the milk powder and make a smooth paste. 

Now add the sugar and stir till the sugar melts and the milk comes to a boil, add the milk powder paste and stir with a whisk,  to mix well, keep stirring for a 3 minutes.

Again stir the cornflour slurry to mix it well and  then add this to boiling milk and whisk continuously till it thickens and coats the spoon. Take it off the flame, add the essence and cool it, then chill it well for a good 2 hours in the freezer.

Beat cream with a hand blender till it forms soft peaks - about 3 to 5 minutes.

Once  the milk is chilled, beat it well with a hand blender till it light and smooth.

Now fold in the whipped milk and cream gently until it's well blended - about 4 - 5 minutes.

It should double in volume (see above pic)

Keep the ice cream in the freezer in a airtight container for 3 - 4 hours. Take out and give it a good churn for about 3 to 5 minutes.

Return to the freezer and  and keep it for 8  hours and again remove and beat it till it's light and fluffy (this fills the ice cream with air which  makes it light,  fluffy, creamy and smooth.)

After the final churn, transfer it to a closed  air tight container and freeze it for 12 or more hours depending on the temperature of your freezer.  This time I set it in a flat air tight container, since it will freeze faster.

Serve it and enjoy ..
Have a look at tomorrow's post  - Affogato - Vanilla Ice Cream With  Espresso, Caramel Sauce And Salted Almonds

My Notes 

Freeze ice cream in air tight containers which are flat  and not tall in  height, as this will freeze it faster which will prevent ice crystal formation.

Labels : Milk, Milk powder, Whipping Cream, Vanilla essence, Homemade, Eggless, Ice Cream