INGREDIENTS

Leche Flan
– 1 egg yolk
– 2 egg
– half can (185ml) Angel Condensada
– half can (205ml) Angel Evaporated Filled Milk
– 3 Tabespoons sugar

Leche Flan Cream Filling
– 3 Tablespoon sugar
– 1 cup Angel Evaporada
– 1 egg
– 1 egg yolk
– ½ teaspoon vanilla extract
– 2 ½ Tablespoons cornstarch
– 1 Tablespoon butter
– 6 pieces classic store-bought donut

Milk Glaze
– 2 cups powdered sugar
– ¾ cup powdered milk
– ¾ cup Angel Condensada
– ¼ cup Angel Evaporada

PROCEDURE

LECHE FLAN:

1. Divide sugar in small round llaneras, then heat over medium flame until it caramelized. Set aside.
2. In a bowl, mix the rest of ingredients together. Strain twice.
3. Pour into llaneras. Cover with aluminum foil.
4. Cook in *bain marie and steam for 45 minutes or until firm.
5. Let cool and set aside.

LECHE FLAN CREAM:

1. In a saucepan, heat 3 Tablespoons sugar until golden brown in color.
2. Slowly add 1 cup Angel Evaporada. Simmer until bubbly.
3. In a bowl, combine egg, egg yolk, vanilla extract and corn starch. Mix until combined.
4. Carefully add half of the milk and sugar mixture while whisking vigorously. Transfer back mixture into the pot with the rest of the hot milk mixture. Continue mixing until thick.
5. Add butter. Mix well.
6. Transfer to a clean bowl. Cover with plastic wrap directly into the mixture. Let cool and chill until ready to use.
7. MILK GLAZE
8. Combine all ingredient in a bowl. Mix well until combined and no lumps. Set aside until ready to use.

TIP: mixture should be thick but spreadable. If too thick, you may add more milk.: