Graham de Leche is currently the apple of the eye of Filipinos when it comes to another innovative dessert.
If you are tired of the same old leche flan and graham float desserts, maybe it’s time for you to try this new trendy dessert.
It wasn’t long before this new delicacy became the talk of the town. I was saw people in Facebook people posting about that like leche flan surrounded with lots of creams.
I really got curious, and as I continued to scroll down they were even more of them talking about it! Even the food groups I joined recently were filled with posts regarding this delicious new discovery. Lots of people were showing their own creations and started to sell them online.
That’s when I thought about the possibility that anyone can make their own homemade version of the delicacy, and as it led me to minor research I was able to realize that it is actually possible.
Tips How to Make Graham De Leche
- Follow the instruction on how to make Leche Flan. I used egg yolk only for this recipe and I strain the mixture twice. This process is important to create a creamy leche flan.
- Cover the lid with cheesecloth or tea towel to prevent water from dripping into the flan.
- Make sure you steam the leche flan over low heat.
- Chill the bowl inside the refrigerator at least 30 minutes before whipping the cream.
- This dessert can last up to 2-3 days when store inside the refrigerator.
The flan used for the recipe is a traditional Filipino dessert, it is more known as creme caramel in other countries like Spain and France which also makes their own versions of it.
The use of graham for desserts is a modernized discovery of Filipinos which made them able to make no-bake cakes, they are called refrigerator cake or mango floats in the Philippines.
Graham De Leche is totally irresistible that if I were to choose which dessert I can eat today, I’ll definitely pick it. The sweetness and softness of the plan, the surrounding cream giving it an oomph of creaminess; and the graham layer is such perfect combinations!
Recipe
Graham De Leche Recipe
Ingredients
- 600 ml all purpose cream
- ½ cup condensed milk
- graham crackers
- crushed graham crackers for toppings
Leche flan
- 2 tbsp white sugar caramel for each lyanera
- 10 egg yolk
- 1 tsp vanilla extract
- 395 g condensed milk 1 can
- 375 g evaporated milk 1 can
Instructions
To make the Leche Flan
- To prepare the caramel, put the lyanera on top of the stove. Set the fire to low heat. Put the granulated white sugar on the mold, wait until the sugar turns into light brown liquid. Spread it evenly on the flat side of the mold and turn off the heat. Be careful not to burn the caramel.
- In a bowl, beat the egg yolk then add the condensed milk, evaporated milk and vanilla extract. Whisk gently until well combine. Strain the mixture for 2-3 times until smooth.
- Pour the mixture into the lyanera. Place in a steamer over boiling water and put the lid with a tea towel. This will prevent water from dripping into the flan. Steam for 20-30 minutes over low heat. Remove from the steamer and let it cool.
To Whip The Cream
- Using a chilled bowl, combine the all purpose cream and condensed milk.
- Beat the mixture using a hand-held mixer. Set the speed medium to high until slightly thickens then change the speed to high until stiff peaks form.
To Assemble the Graham De Leche
- Use a rectangular container and scoop a tablespoonful of the cream and spread it evenly.
- Arrange the graham crackers in a single layer and add more cream on top. Spread it evenly using a spatula or the back of the spoon.
- Add another layer of graham crackers and cream. Carefully place the leche flan on top.
- Fill the gaps around the leche flan with the cream mixture. Sprinkle crushed graham crackers on top of the cream. Repeat the same step to make 4 containers.
- Chill for at least 3 hours before serving!
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