Saturday, January 18, 2014

LecheTin Recipe (Leche Flan Gelatin)

Practice makes everything perfect!

I really believe in that saying, especially when it comes to cooking. I love cooking and inventing dishes. Make-up menu out of whatever is left in the fridge always is a challenge for me. As if hahaha.

This Leche Flan Gelatin has been on my list of childhood cravings. My grandmother Mommie, as all her grandchildren used to call her, would tag me along and other cousins to her side of relatives in Bangkal, Makati City on fiestas, birthdays and Christmas season. There is always something for me to wait there on the dining table as our relatives there never fail to serve it. A special dessert that I can never forget the taste. 

My second cousin is the one who makes the lechetin, but she told me that she forgot the ingredients because it was years ago, oh a decade and a half already. That's why.

Well, so much for the craving so I tried creating one my own style. I made the first attempt using ingredients for leche flan and gelatin mixture, of course, it was a failure. Second and third time, again a failure. Me and my daughter Mishka were the only ones eating the dessert and it would just go into waste after three days in the ref. I know what my problem is and gladly my Tita Elvie from California sent me the important ingredient in my recipe. 

So here it is. 



LecheTin Recipe

4 big cans of Alaska evaporated creamer milk
2 cans Alaska condensed milk
4 envelopes of Knox unflavored gelatin powder
1 cup sugar
6 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract flavor
12 aluminum oval pans (llanera)

the ingredients


Procedure:
Beat eggs. Mix with evaporated milk and condensed milk until well blended. Remove excess bubbles on top.

On a pan, melt brown sugar. Pour the melted sugar in the llanera, just a thin coating would do. It would easily get cold and hardened.

in as fast as 5 seconds the caramel hardens


Pour the milk and egg mixture in a big pan, while mixing/stirring pour the gelatin powder one at a time. Stirring makes the powder blend well with the milk. Expect more bubbles on top, but it will eventually disappear. Just enough heat would be okay, you will feel the thickness starting to make stirring heavier. Never let it boil. 

Remove from the burner and let it just cool down for 5-10 minutes and pour lechetin mixture in oval pans. Wait for another 15 minutes before placing it inside the fridge.

It takes about 2-3hours for it to be fully molded. If you are so excited to taste your creation, place 1 inside the freezer for 15 minutes.


This one is my third attempt. I pour melted caramel in the plastic mold and when I poured the mixture, the hardened caramel get stuck in one place only. Bad mold hahaha.

There you go. My at-long-last successful LecheTin recipe. 
I hope you try it also, your kids will love it.











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