Last Updated on November 1, 2018 by Ed Joven

How to cook Lechetin (Leche Flan with Gelatin)

Lechetin Recipe is a combination of Leche flan recipe mixed with Gelatin to give this dessert a different texture and flavor.

Pinoy Leche flan is known in other countries as Creme caramel or caramel custard, it is a custard dessert with a layer of soft caramel on top, as opposed to creme brulee, which is custard with a hard caramel top.

Aside from this, we also have other Leche Flan versions which highly recommend, these are the following; Kalabasa Leche Flan, Strawberry Leche Flan, Choco Leche Flan Recipe, Mini Leche Flan Recipe, and Baked Leche Flan

Lechetin Ingredients and Cooking Procedure:

Lechetin Recipe ( Leche flan with Gelatin )

Eduardo Joven

5 from 12 votes

Print Recipe

Course Dessert

Cuisine Filipino

Ingredients

10 pcs egg yolk
1 big can evaporated milk
1 can of water using the can of the evaporated milk
¾ can of sugar using the can of the evaporated milk
1 sachet of Knox powdered unflavored gelatin
1 drop of almond extract
2 drops of vanilla extract
6 tablespoon sugar for carmelized sugar on llanera

Instructions

Prepare 2 pcs. oval shaped tin-pan (llanera).
Caramelize around 3 tablespoon of sugar by direct heat on each of the llanera.
In a large bowl mix together beaten egg yolks, milk, sugar and water, stir until sugar is dissolved completely.
Add powdered gelatin mix well and then with the use of strainer pour unto a large saucepan.
Stir until it simmers and when it is already thick add the almond and vanilla extracts and then pour unto the oval shaped tin pans (llanera) with caramelized sugar.
Let it set and cool in the refrigerator for 1 hour.

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Lechetin Recipe is another variation of the famous Leche Flan dessert, this version has a gelatin mixed to it, giving it a different texture and flavor.