Graham de Leche

Method18 steps

1. 1

   Step 1: Use three heatproof metal llanera molds. Place 3 tablespoons of sugar in each, using 9 tablespoons total.

   Uses 9 tablespoons sugar total: 3 tablespoons in each of three molds

2. 2

   Step 2: Set llanera over the stove on low heat and using tongs, move repeatedly over the flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on the bottom of the mold.

   Uses Three molds with sugar

3. 3

   Step 3: Remove from heat and allow caramel to cool and harden.

   Uses Caramel-lined molds

4. 4

   Step 4: In a mixing bowl, combine egg yolks (12), condensed milk, and evaporated milk. Stir until smooth and well-blended.

   Uses 12 yolks from large eggs · 1 can (14 ounces) condensed milk · 1 can (12 ounces) evaporated milk

5. 5

   Step 5: Using a cheesecloth or fine-mesh sieve, strain the mixture.

   Uses Flan custard mixture

6. 6

   Step 6: Ladle the mixture into the three prepared llaneras and cover tightly with aluminum foil.

   Uses Strained flan custard · Three cooled caramel-lined molds

7. 7

   Step 7: Preheat the oven to 375°F (190°C). Arrange the three foil-covered molds in a single layer in a water bath. Bake for about 50–60 minutes, until a toothpick inserted into the center of a flan comes out clean.

   Bake Flan · 60 minUses Three covered custard-filled molds · Water, as needed for the water bath

8. 8

   Step 8: Remove from the oven and allow to cool completely.

   Uses Three baked flans

9. 9

   Step 9: Turn each flan over on a plate and drain the excess caramel.

   Uses Three completely cooled flans

10. 10

    Step 10: In a large chilled bowl, combine heavy cream (2 cups) and condensed milk.

    Uses 2 cups heavy cream, very cold · 1 can (14 ounces) condensed milk, chilled

11. 11

    Step 11: Using a stand or hand mixer, beat the mixture on medium speed until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form.

    Uses Cold cream and second can of condensed milk

12. 12

    Step 12: Choose three small rectangular containers, each wide and deep enough to fit one whole flan plus two layers of graham crackers and whipped cream. Arrange a single layer of crackers in the first container, cutting to fit. Divide the 18 crackers among the two layers in each of the three desserts.

    Uses Part of the 18 crackers: first bottom layer

13. 13

    Step 13: Spoon a few dollops of whipped cream over the graham crackers and using a spatula, spread evenly to cover the crackers.

    Uses First cracker layer · Prepared whipped cream

14. 14

    Step 14: Arrange another layer of graham crackers on top of the cream. Spoon more whipped cream on top of the crackers and using a spatula, spread to cover the crackers.

    Uses Part of the 18 crackers: first dessert second layer · Cream-covered first cracker layer · Prepared whipped cream

15. 15

    Step 15: Gently place the leche flan with caramel side up on top and center of the whipped cream.

    Uses First layered cracker-and-cream base · One of the three cooled flans

16. 16

    Step 16: Fill the gaps around the flan with more whipped cream.

    Uses First flan-topped dessert · Prepared whipped cream

17. 17

    Step 17: Repeat the layering in the other two containers with the remaining crackers, whipped cream and two flans, making three desserts in total.

    Uses Completed first dessert · Remaining crackers for two more desserts · Remaining two cooled flans · Remaining prepared whipped cream

18. 18

    Step 18: Refrigerate overnight or freeze for about 3 to 5 hours before serving.

    Uses Three assembled graham de leche desserts