Lecheflan - the Philippine caramel pudding

Lecheflan is the Philippine version of caramel pudding. The lecheflanen is served with candied kumquats. This recipe is suitable for 8 people.

200 g sugar

Melt sugar in a frying pan, over medium heat until caramelized. Do not stir, just shake gently on the frying pan. Pour the caramel into a suitable, fireproof form. Set cold until the caramel has set.

3 store egg

3 large egg yolks

4 dl sweetened condensed milk

3.5 dl condensed milk

1 teaspoon finely grated orange peel

1 teaspoon finely grated lemon peel

1 teaspoon vanilla extract

1 pinch of salt

Mix all the ingredients in a bowl. Run it smoothly with a mixer. Do not mix so much that the eggs foam up.

Pour the mixture into the mold with the hardened caramel. Cover with aluminum foil. Put the mold in a long pan and fill the long pan halfway up with boiling hot water. Bake in the middle of the oven for 50-60 minutes at 160 degrees, until the edges of the pudding have settled, while the middle is still dissecting.

Carefully lift the mold out of the water bath and allow it to cool at room temperature for approx. 2 hours. Once cooled, it should rest in the refrigerator for at least 4 hours, preferably overnight.

Using a thin, pointed knife, cut along the edges of the mold to loosen the pudding and vault it onto a plate. Garnish with candied kumquats or orange.

Candied kumquat / orange:

200 g kumquats or orange

1/2 cup water

1/2 cup granulated sugar

1/4 cup honey

Rinse the kumquats and cut off the stem. Cut them into thin slices. Discard any seeds. Ev. cut off the peel, including most of the white on the orange and divide it into thin slices.

Boil water, sugar and honey. When the sugar is completely dissolved, add slices of kumquats, if necessary. orange. Let it simmer for 10-15 minutes until they are soft and almost transparent. Cool and store in a tight box in the refrigerator. Lasts for up to two weeks.

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