Makes 3-5 SERVINGS
- 6 egg yolks, at room temperature
- 1 can (395g) condensed milk, at room temperature
- 1 cup milk, at room temperature
- 6 tsp caster sugar
- 1 & 1/2 tsp vanilla extract
- Large springroll wrappers
Note: For this recipe, you may use square or rectangular moulds (but make sure they are able to withstand stovetop heat) and cut them into thick rectangular strips. Do not discard the caramel sauce, instead pour it into a sauce dish and serve alongside the crispy fried leche flan rolls.
- Prepare the caramel. Add the sugar to the mould. Caramelise the sugar by placing the mould on the stovetop.
- Mix thoroughly until the solid sugar turns into liquid (caramel) and turns light brown in colour.
- Be careful as the sugar can easily burn. Set aside to wait for the caramel to fully solidify and cool down.
- Combine the ingredients. In a large bowl, whisk the egg yolks and vanilla extract together.
- Then whisk in the condensed milk, and finally the milk until well combined. You may see tiny bits of egg yolk starting to form. If so, strain the mixture through a sieve into another bowl.
- Cover. Pour the mixture into the mould and cover the top with foil (this is to prevent any water from the steaming process into the mixture – trust me, I’ve done this once before and I got very watery flans).
- Steam. Place in a steamer and steam for 15 minutes. Once done, turn the heat off and leave it in the steamer for a further 10 minutes. Remove from the steamer and set aside to cool down before placing them in the refrigerator for at least 6 hours (or better overnight).
- Serve it as normal flan. At this point, you are welcome to serve it just as it is. To plate up, run a butter knife around the edges of the flan, place a serving dish on top of the mould, invert, and enjoy!
- Fold the flan. Cut the flan into thick rectangular strips. Place the slice of flan on top of a spring roll wrapper and fold, locking the wrapper on each side.
- Freeze. Place in a container and repeat until all the slices of flan have been wrapped. Freeze overnight.
- Deep frying. In a small (or medium, depending on how many you’re going to fry) pan, heat the oil over medium-high.
- Make sure it is quite hot before adding the wrapped flans in. Fry until the wrapper turns golden brown.
- Serve. Serve hot during dessert or meryenda (afternoon tea/snack time), with ice cream on the side if you wish with the caramel sauce.
Tip: The trick to get them nice and crispy is basically by freezing them overnight and frying them straight away with no defrosting required
Credits to: maiyummy.wordpress.com