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Before you jump to Traditional Filipino Flan recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper workout regularly. Sadly, there isn't constantly enough time or energy for us to really do the things we want to do. When our work day is complete, most people do not want to go to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be delighted to discover that getting healthy doesn't have to be hard. With practice you can get all of the nutrients and the exercise that you need. Here are some of the best techniques to be healthy and balanced.
Drink water, not other drinks. Having a soda or a cup of coffee every now and then isn’t a horrible idea. Using them for your sole source of hydration, conversely, is dumb. When you decide on water over other beverages you are helping your body remain very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is usually one of the keys to really reducing your weight and leading a healthful lifestyle.
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We hope you got benefit from reading it, now let's go back to traditional filipino flan recipe. You can cook traditional filipino flan using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Traditional Filipino Flan:
- Provide 12 large of egg yolks.
- You need 1 can of condensed milk.
- Take 1 can of evaporated milk.
- Use 1 cup of sugar.
- Prepare 1 tbsp of vanilla.
- Take 1 dash of lemon zest.
- Provide 1 tbsp of lemon extract or lemon juice.
- Use 1 tbsp of vanilla extract.
- Use 2 tbsp of water.
Steps to make Traditional Filipino Flan:
- Separate egg yolks and save the whites for breakfast..
- Mix all ingredients exept the sugar together..
- Slowly heat the sugar, vanilla and water in a flan pan that has a hatch lock lid on it until the sugar caramelizes. Add more water as needed (very little) to speed up melting. You're just trying to coat the bottom and the sides of the flan pan. DO NOT OVERHEAT. SUGAR BURNS FAST..
- Once the sugar has coated your pan take off of the heat and let cool for five minutes or so..
- Pour mixture into the pan and lock down the lid. It should fill to about 3/4 of the pan. Set the pan inside a steamer and steam for about an hour, if you don't have a steamer put pan inside the oven at 350° sitting in another pan with water. Do not open pan until the time has passed but monitor your water level..
- When you remove the flan let it rest for about 5 to 7 minutes and slice around the sides of the pan to keep it from cracking as it cools. Let it rest another ten to twenty minutes more before you attempt to flip it onto a plate. The point is to keep the form but don't wait too long or the sugar can harden. You want the caramel to be liquid. You will get the feel for it..
- Refrigerate overnight for best results. Don't be surprised if you have to make this every day for a while..
Leche Flan is the Filipino version of creme caramel. It is a sweet dish traditionally served as dessert at parties, fiestas, and other special occasions. It is also commonly used as topping for shaved ice such as halo-halo or in other treats such as floating island or graham de leche. Leche Flan is the top dessert in the Philippines. The dining table won't be complete without it especially during celebrations such as parties and town fiestas.
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