Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, leche flan - creme caramel - purin. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Remove from the oven, and remove the ramekins from the baking dish. 🌼Visit http://SeonkyoungLongest.com for Written Recipe w/Step by Step Pics!🌼RECIPE: http://seonkyounglongest.com/leche-flan-purin🛎 GET NOTIFICATION: Subs. Leche Flan - Creme Caramel - Purin is something which I have loved my whole life. To begin with this particular recipe, we have to first prepare a few ingredients. Here is how you can achieve it.

Leche Flan - Creme Caramel - Purin is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Leche Flan - Creme Caramel - Purin is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook leche flan - creme caramel - purin using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Leche Flan - Creme Caramel - Purin:

1. Make ready For the Caramel :
2. Take 1/4 cup sugar
3. Take 1 Tbsp water
4. Make ready For the Custard :
5. Get 1 1/2 cup half and half or whole milk
6. Take 1/2 cup sugar
7. Take 3 eggs
8. Get 1 vanilla beans or 1 tsp vanilla extract

Vietnamese Flan/ Creme Caramel/ Custard Pudding recipe. Today's Recipe is Creme Caramel Custard / Egg Pudding / Leche Flan /Purin.which is international favorite dessert iteam. This is really very easy to make. Packaged crème caramel is ubiquitous in Japanese convenience stores under the name purin.

Instructions to make Leche Flan - Creme Caramel - Purin:

1. Preheat the oven 300 degrees. Prepare around 2 to 3 cups of boiling water.
2. Combine 1/4 cups sugar and 1 tbsp of water for caramel in a saucepan. Do not stir, just place on a stove over high heat. About 4 to 5 minutes later, the sugar mixture should start boiling. Let the mixture keep boiling over high heat, then it will start turning into brown Amber color. Swirl the pot slowly as needed to even it out. The whole process will take from 8 to 10 minutes.
3. Immediately pour the caramel into ramekins equally. Swirl ramekins immediately as soon as you pour the caramel to spread evenly as you go. You need to move quickly, otherwise the caramel will harden. Set the ramekins aside.
4. Into another saucepan, pour half and half and 1/2 cup sugar. Stir and place on a stove over medium heat. Make sure it’s not boil just hot and steamy. Stir occasionally as needed. Set aside.
5. Crack eggs into a medium size mixing bowl. Cut vanilla beans (am using vanilla extract). Add into the eggs and beat the eggs with vanilla gently so the eggs won’t create too much foam.
6. Slowly add still warm milk mixture into eggs while you are whisking the eggs. Strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps.
7. Pour the custard mixture into the ramekins equally. Cover each ramekins with foil and place in baking dish. Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins and cook for 40 minutes.
8. Remove from the oven and remove the ramekins from the baking dish. Let it cool for 30 minutes to 1 hour the place into a refrigerator for at least 3 hour or overnight.
9. When you are ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out from the ramekin easily. Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate.
10. Enjoy!

This is really very easy to make. Packaged crème caramel is ubiquitous in Japanese convenience stores under the name purin. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts. An even heavier version, called tocino de cielo or tocino del cielo (Spanish for. japanese purinpurinpuddingjapanese puddingcreme caramelleche flanleche flan with ice creamleche flan japanese version Steam Bath - a cooking technique to cook foods gently. a method of cooking in which food is placed in a glass jar and cooked in a water bath.

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