Makes 1 loaf sized (8×4 inches) cake
Preparation and cooking time: 1 hour and 30 minutes


Leche Flan Cake:
1 cup butter cookies
1/8 cup butter, melted
12 pieces egg yolks
1 1/8 cups condensed milk
1 cup fresh milk
1 teaspoon vanilla extract

Salted Caramel:
1/2 cup water
1/2 cup granulated sugar
1/2 cup salted butter
1/2 cup all-purpose cream
1/2 teaspoon salt

Crushed peanuts


Leche Flan Cake:
1. Combine butter cookies and butter in a blender or food processor. Mix until combined.
2. Place the butter cookies crust on a loaf-sized serving dish (about 8×4 inches in size). Chill or freeze until firm.
3. On a pot over medium heat, add the egg yolks, condensed milk, fresh milk, and vanilla extract. Stir constantly to avoid eggs from coagulating and cook until thick. Set aside to cool.
4. On the serving dish with the crust, brush a bit of the leche flan mix on the sides and line with broas. Pour half of the leche flan mixture and freeze.

Salted Caramel:
1. In a pot over medium heat, add water and sugar. Let it boil until the color turns amber.
2. Mix in the salted butter, stirring until combined. Mix in the cream and salt as well and reduce until thick and syrupy. Let it cool.

1. Place half of the salted caramel onto the serving dish with chilled and firm leche flan. Freeze just until the caramel hardens.
2. Add the last half of the leche flan mixture on top of the caramel. Freeze until firm.
3. Finally, add the last half of the caramel and top with chopped peanuts. Freeze and serve cold.

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