Ideal for Business and Meryenda at Home! Lecheflan-Cake - The Public Servers

Craving for meryenda this time of quarantine? Worry no more because we are here to guide you and make your own favourite all-time sweet meryenda at your comfort! This Leche Flan with Cheesecake can also be sell to the market, it's perfect for those people who also don't want to make their own cheescake-flan! Perfect for business, perfect for home! 

Leche Flan Cheesecake Ingredients

3/4 cup white sugar

1 tablespoon unsalted butter

1 370-ml can evaporated milk

6 tablespoons white sugar, divided

1 tablespoon lemon juice

3 tablespoons all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon lemon extract

3 large eggs, separated

1 teaspoon lemon juice

butter, as needed, for greasing the pan

1 168-ml can condensed milk

8 large egg yolks

1 large egg

1 piece lemon, zested

3/4 (227-gram) block cream cheese, cubed

3 tablespoons fresh milk

3 tablespoons unsalted butter, cubed

How to make it?

1. Preheat oven to 350 degrees F (180 degrees C).

2. Creating the caramel: Add white sugar to your 8-inch aluminum baking pan that's at least 3-inches tall. Using your stove, set it on medium heat, start heating the pan for it to melt the sugar. When achieved the liquefied in each sides, using a pair of tongs or pot holders, swirl it to get an even melt. Once the syrup has turned into an even amber color, set it aside. Once pan has cooled, grease the sides with 1 tablespoon butter.

3. (Make the leche flan batter) In a large bowl, add the following: evaporated milk, condensed milk, lemon zest, egg yolks, and egg. Whisk it gently until well combined. Set aside for at least 20 minutes to let lemon zest steep into the mixture.

4. (Make the cheesecake) Over a double boiler, heat the following: cream cheese, milk, and butter until melted, then stir it until the mixture is smooth and creamy. If butter has separated from cream cheese, simply beat, off the heat, until it is incorporated. Set aside and let it cool.

5. In another bowl, whisk together the following again: sugar, lemon juice, egg yolks, flour, baking powder, and lemon extract until well blended. Temper cream cheese mixture into the egg yolk mixture, and set aside.

6. Using a stand mixer, add egg whites and lemon juice. Whisk on Medium until frothy. Gradually add in remaining 3 tablespoons white sugar. Whisk until soft peaks. Gently whisk in 1/3 of the meringue into your cream cheese mixture. Once combined well, add another 1/3 of the meringue, and gently whisk again. Add in the rest of your meringue, and gently fold in with a spatula.

7. (Assembling the cake) Pour the leche flan mixture through a strainer and into your caramel-lined and greased pan. Gently pour your cheesecake mixture over the leche flan batter which will expected to float on top. Place the cake pan in a rectangular tray at least 2 inches deep. Place in the oven and fill the tray with boiling water ½-¾ of the way. Lower the heat to 325 degrees F (160 degrees C). Then set the timer to 50 minutes.

8. At 50 minutes, place a piece of foil on top to cover the whole cake to prevent the top from browning too much. And set the timer for 20 minutes, and continue it to cook. Once the timer sounds, turn your oven off and leave the cake in the oven with the door open. Let it gently cool down for 30 minutes up to an hour in the oven. Then, chill for 3 hours or more in the refrigerator. Flip it on a plate, then it's ready to serve.

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