Mango Graham de Leche / Mango Graham Float with Leche Flan

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Mango Graham de Leche / Mango Graham Float with Leche Flan

For CUSTARD
Ingredients:
3 Tbsp Sugar (for 3 Llaneras)
1. Caramelized the Sugar in 6” Llanera (low fire)
2. Set Aside

Ingredients:

4 pcs Eggyolks
1 pc Egg
1 tsp Vanilla
½ can Condensed Milk
1 can Evaporated Milk

Procedure:
1. Combine Egg, Eggyolks, Vanilla, Condensed and Evaporated Milk and mix well.
2. Strain the Egg mixture twice.
3. Equally divide the Custard mixture into 3 Llaneras
4. Steam for 50-60mins (Low fire)
5. Set aside to cool.

For CREAM

Ingredients:
100 ml Condensed Milk
1 pack All Purpose Cream
2 Mangoes ripe (cut into cubes)
5 g Unflavored Gelatin
1/4 cup Hot water (for Gelatin)

Procedure:
1. In a blender, Add cubed Mangoes. Puree mangoes.
2. Set aside and chilled.
3. In a bowl, Add All Purpose Cream. Mix well with hand mixer until it double in size.
4. Add condensed milk. Mix.
5. Add Puree Ripe Mangoes. Scrape the sides of the bowl if needed
6. Dissolve the Unflavored Gelatin into Hot Water.
7. Add to the Mango Cream mixture and mix well.
8. Add yellow food coloring to your desired color.
8. Set Aside.

For Assembly:
3 pcs 750ml Container
3 pcs Leche Flan
Mango Cream
1/2 cup Evaporated Milk
1 pack Graham Crackers

1. 1st layer: Add cream and spread well.
2. Dip 2 Graham into milk and arrange on top of the cream.
3. 1st layer: Add cream and spread well.
4. Dip 2 Graham into milk and arrange on top of the cream.
5. 3rd layer: Add cream and spread well.
6. Dip 2 Graham into milk and arrange on top of the cream.
7. Add Crushed Graham on the sides to help absorb the Leche Flan syrup.
8. Loosen the Leche Flan with spatula.
9. Add cream on the sides.
10. Spread & level the cream.
11. Cover & Refrigerate before serving.




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