AuthorBiteSized
DifficultyIntermediate
Yields12 Servings
Prep Time1 hr 30 minsTotal Time1 hr 30 mins
Leche Flan




Doughnut dough









Filling

Prepare leche flan molds
1

In each llanera, place 3 tablespoons of sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melted sugar on the bottom of the mold. Remove from heat and allow caramel to harden. Set aside.

Make leche flan
2

In a medium-sized bowl, combine egg yolks, evaporated milk, and condensed milk. Gently stir until blended then strain. Pour strained mixture into prepared llaneras.

Steam
3

Cover the llaneras with foil. Arrange the llaneras in the steamer. Steam it for 30 to 40 minutes, or until the toothpick comes out clean. Set aside to chill.

Prepare yeast
4

In a jug combine warmed milk and yeast, mix and let it foam up for 5-10 minutes. 

Combine dry ingredients
5

In the bowl mix together flour, sugar, salt, and nutmeg until well combined.

Make dough
6

Add melted shortening and egg to milk and yeast and mix to combine. Add mixture to the flour mixture, knead it for 5 to 7 minutes.

Rest
7

Grease bowl with oil and add dough, brush the top of the dough and cover with plastic wrap and a kitchen towel and let it rise for 2 hours

Cut out doughnuts
8

 Sprinkle a little bit of flour in your work surface and roll out dough to 1/2 inch thick, cut donuts with a round cutter. Place donuts on a baking sheet, cover, and let it rise for 30-45 minutes.

Fry
9

Once donuts doubled again, start frying them on hot oil over medium heat until golden brown on both sides. Remove from oil and place them on a cooling rack.

Cut
10

Make a hole in the center of the doughnut, cutting until just halfway through.

Fill
11

Spread a layer of ube halaya along the inside of the doughnut.

Top
12

Place the Leche flan in the center. To serve you can dust t with powdered sugar.

Ingredients

Leche Flan




Doughnut dough









Filling

Directions

Prepare leche flan molds
1

In each llanera, place 3 tablespoons of sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melted sugar on the bottom of the mold. Remove from heat and allow caramel to harden. Set aside.

Make leche flan
2

In a medium-sized bowl, combine egg yolks, evaporated milk, and condensed milk. Gently stir until blended then strain. Pour strained mixture into prepared llaneras.

Steam
3

Cover the llaneras with foil. Arrange the llaneras in the steamer. Steam it for 30 to 40 minutes, or until the toothpick comes out clean. Set aside to chill.

Prepare yeast
4

In a jug combine warmed milk and yeast, mix and let it foam up for 5-10 minutes. 

Combine dry ingredients
5

In the bowl mix together flour, sugar, salt, and nutmeg until well combined.

Make dough
6

Add melted shortening and egg to milk and yeast and mix to combine. Add mixture to the flour mixture, knead it for 5 to 7 minutes.

Rest
7

Grease bowl with oil and add dough, brush the top of the dough and cover with plastic wrap and a kitchen towel and let it rise for 2 hours

Cut out doughnuts
8

 Sprinkle a little bit of flour in your work surface and roll out dough to 1/2 inch thick, cut donuts with a round cutter. Place donuts on a baking sheet, cover, and let it rise for 30-45 minutes.

Fry
9

Once donuts doubled again, start frying them on hot oil over medium heat until golden brown on both sides. Remove from oil and place them on a cooling rack.

Cut
10

Make a hole in the center of the doughnut, cutting until just halfway through.

Fill
11

Spread a layer of ube halaya along the inside of the doughnut.

Top
12

Place the Leche flan in the center. To serve you can dust t with powdered sugar.

Ube Leche Flan Doughnut