Recipe: Leche Flan with a tropical twist
MANILA, Philippines — Changing a lot of items on your old menu to introduce new flavors and new textures to the kids can be fun.
This recipe of Buttercake Pineapple Flan by The Maya Kitchen just might come in handy. It transforms the classic Leche Flan into a delightful cake custard with a refreshing pineapple topping.
Buttercake Pineapple Flan
Ingredients:
1 cup sugar, caramelized
For the custard:
10 egg yolks
2 whole eggs
1 cup pineapple juice
1/2 cup sugar
1 tsp. vanilla
For the cake base:
1 pack Oven Toaster Butter Cake Mix (200 grams)
1/4 cup butter
2 eggs
1/4 cup water
Procedure:
1. Pour caramelized sugar into two 6X2-inch llanera pans. Tilt pan until bottom is well coated with the caramel.
2. Combine all ingredients for custard until well blended, then pour into caramel-lined pans.
3. Prepare cake as per package direction, then pour batter mixture slowly on top of custard. Bake using the Baine Marie-style (custard pans placed in baking trays half filled with hot water) for 30 to 35 minutes in a 375°F/191°C oven.
4. Slightly cool then invert upside down. Serve.
*Yield: 4 to 6 servings/llaneras.
