Leche Flan Pavlova

Name: Leche Flan Pavlova
Cuisine: Filipino
Ingredients: 18 eggs; 4.5 cups sugar; 6 tablespoon corn starch; 1 tablespoon cream of tartar; 1 tablespoon vanilla; 2 cans evaporated milk; 2 cans condensed milk; 1 tablespoon vanilla; honey; 3 cups cream; 0.5 cup icing sugar; 1 teaspoon vanilla; dark chocolate; strawberry; mint

Serves 1

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Leche Flan Pavlova

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Serves 1

Directions

1Separate the egg whites from the yolks.
2Beat the egg whites at high speed until they form a meringue.
3Gradually add 4 and 1/2 cups of sugar to the egg whites while mixing.
4Scrape the sides of the bowl.
5Add 6 tablespoons of corn starch, 1 tablespoon of cream of tartar, and 1 tablespoon of vanilla.
6Mix for another 1 to 2 minutes until the mixture is thick and doesn't fall from a stick.
7Transfer the meringue mixture to a piping bag.
8Pipe the meringue, leaving a hole in the middle.
9Bake in a pre-heated oven at 120° Celsius for 60 to 70 minutes.
10For the egg yolk mixture, combine two cans of evaporated milk, two cans of condensed milk, and 1 tablespoon of vanilla.
11Mix well.
12Add honey to a mold and spread evenly.
13Pour the egg yolk mixture over the honey.
14Cover with aluminum foil.
15Place the mold in a tray with boiling water.
16Bake in the oven, with the upper part at zero and the bottom at 180° Celsius, for 80 to 90 minutes.
17After 70 minutes, turn off the oven and leave the meringue inside for 20 to 30 minutes.
18Whip 3 cups of cream with 1/2 cup of icing sugar and 1 teaspoon of vanilla at high speed.
19Place the whipped cream in the fridge.
20Melt dark chocolate and transfer it to a ziplock bag for decoration.
21Make chocolate decorations and chill briefly.
22Once the leche flan is ready, top with cream.
23Add strawberry and chocolate decorations.
24Garnish with mint for presentation.

Ingredients

18 eggs
4.5 cups sugar
6 tablespoon corn starch
1 tablespoon cream of tartar
1 tablespoon vanilla
2 cans evaporated milk
2 cans condensed milk
1 tablespoon vanilla
honey
3 cups cream
0.5 cup icing sugar
1 teaspoon vanilla
dark chocolate
strawberry
mint

Equipment

piping bagpre-heated oventrayaluminum foilfridgechillerziplock

Leche Flan Pavlova

Serves 1

facebook.com

Leche Flan Pavlova

facebook.com

Serves 1

Directions

1Separate the egg whites from the yolks.
2Beat the egg whites at high speed until they form a meringue.
3Gradually add 4 and 1/2 cups of sugar to the egg whites while mixing.
4Scrape the sides of the bowl.
5Add 6 tablespoons of corn starch, 1 tablespoon of cream of tartar, and 1 tablespoon of vanilla.
6Mix for another 1 to 2 minutes until the mixture is thick and doesn't fall from a stick.
7Transfer the meringue mixture to a piping bag.
8Pipe the meringue, leaving a hole in the middle.
9Bake in a pre-heated oven at 120° Celsius for 60 to 70 minutes.
10For the egg yolk mixture, combine two cans of evaporated milk, two cans of condensed milk, and 1 tablespoon of vanilla.
11Mix well.
12Add honey to a mold and spread evenly.
13Pour the egg yolk mixture over the honey.
14Cover with aluminum foil.
15Place the mold in a tray with boiling water.
16Bake in the oven, with the upper part at zero and the bottom at 180° Celsius, for 80 to 90 minutes.
17After 70 minutes, turn off the oven and leave the meringue inside for 20 to 30 minutes.
18Whip 3 cups of cream with 1/2 cup of icing sugar and 1 teaspoon of vanilla at high speed.
19Place the whipped cream in the fridge.
20Melt dark chocolate and transfer it to a ziplock bag for decoration.
21Make chocolate decorations and chill briefly.
22Once the leche flan is ready, top with cream.
23Add strawberry and chocolate decorations.
24Garnish with mint for presentation.