This Graham De Leche is a combination of my 2 Filipino Desserts- Graham Float and Leche Flan. It is a creamy and a sweet combination of both desserts to wow the crowd and entice you to come back for second or third slices.
Whenever I want to make Puto Cheese, I just have to make Leche flan too- to use the egg yolks. But this time, I decided to make Graham Leche Flan for a change. Using my heavy whipping cream and condense milk on hand, I got to get whipping.
This Filipino dessert may look intimidating to make but it is really simple. I usually make my Leche Flan ahead of time-night before the occasion assemble everything.
MAKING THE LECHE FLAN
- Prepare the llanera and put 4 tablespoons brown sugar. Set the pan on a low fire heat and melt the sugar until it turns golden brown. Set aside.
- In a large bowl, mix the evaporated milk, condensed milk and egg .When the mixture is mix thoroughly, divide and pour into the 2 prepared mold/llanera.
- Make sure that the caramel is cool, you do not want to cook your egg yolks. Cover the mold with tin foil and steam for 40 minutes to an hour.
- Let it cool and very gently transfer into a flat plate.
- Drain the caramel before putting in the container.
MAKING THE WHIPPING CREAM
- Prepare the equipment: Gather all of the ingredients and equipment needed and refrigerate them. It is important that equipment are cold to achieve the most volume.
- Whip the heavy whipping cream on high until it’s stiff peaks.
- Slowly add the condensed milk and beat again on high until stiff peaks.
- Prepare the pan: Line the first layer of graham crackers in the pan.
ASSEMBLING THE DESSERT:
- Choose a container where your llanera fits. My llanera is measure 5 inch so I used 9 inch size container.
- Line your first layer of graham crackers in the container and top it with the whipped cream.
- Add another layer of graham crackers and cover with whipped cream. Depending of how thick your graham layer, keep repeating this process. Two layers of grahma was enough for me.
- Gently put the Leche Flan on top and in the middle of the container and fill gaps with whipped cream.
- Freeze the Leche graham for 4 hours before serving.
SIZE OF THE LLANERA
- I use 8 x 9 size of Pyrex glass container
- My Llaneea size is 6 inch oblong shape
WHIPPED CREAM SUBSTITUTE:
I have not tried it, but this site leaftv showed how to substitute whipped cream
Mix 1/3 cup of softened butter with 3/4 cup milk and mix on high using electric mixer. This yields 1 cup of whipped cream substitute.
Graham De Leche
Ingredients
FOR THE LECHE FLAN:
- 10 egg yolks
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk
- 1 tsp vanilla extract
- 4 tablespoons brown sugar 4 tablespoon in each llanera
- FOR THE WHIPPED CREAM
- 3 cups heavy whipping cream
- 1/2 can of 14 oz condensed milk
- 24 - 30 graham crackers
Instructions
- Make the Leche flan. Check the process here: Leche Flan
- Divide the mixture equally in 2 llanera
- Let cool and transfer in a plate and drain the caramel
PREPARE THE WHIPPED CREAM:
- Place all of the ingredients in the fridge to cool them.
- Using an electric mixer, beat the heavy whipping cream until soft peaks form.
- Add the chilled condensed milk. Continue beating until stiff peaks form.
- Arrange the first layer of graham crackers in a pan, (size of pan - enough to fit the flan) about 8 x 9 pan.
- Spread the prepared cream mixture over the graham crackers.
- Top the mixture with another layer of graham crackers.
- Spread another mixture and add the leche Flan in the middle of the container.
- Spread cream mixture on the sides or around the flan.
- Cover the pan and freeze to set for 4 hours or refrigerate overnight before serving.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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