Lechetin or Jelly Flan is simply the combined result of leche flan and gelatin.
It was even given that certain name to easily distinguish what it is made of. For those who are big fans of both desserts, they will surely love this interesting combination. Plus, it is very easy to make so anyone can actually make their own versions of the sweet.
Lately, Filipino cuisine - especially the desserts - has witnessed a lot of innovations when it comes to its recipes. Filipinos are very creative in many ways, and they were able to apply this attitude to their food too. And the good thing about them is that they still never fail to give the newfound recipe a personality of being a Filipino food. Just like how they came up with this new variation of leche flan which is said to be just as good as the original one.
The only difference of lechetin from the traditional Filipino pudding is its consistency. The traditional version is very creamy, while the addition of gelatin will result in a gelatinous and a more jelly-like dessert. It can be possible that this new version will be loved by kids more, knowing that they are into jellies and such. Adults will also enjoy it of course, because the love for sweets knows no age.
When compared to plain gelatin, lechetin is considerably healthier because of ingredients like egg and milk. It boasts an impressive nutrition profile as it contains several vitamins and minerals. You can give it to your kids for them to enjoy and obtain health benefits at the same time.
Tips How to Make Lechetin or Jelly Flan
- To make the caramel, put 2 tsp of white sugar in a lyanera or aluminum container. Heat over flame stove until it turns into liquid. Using a tong, tilt the mold to evenly spread the caramel.
- Dissolve the gelatin powder in a bowl, then transfer into a pot over the lowest heat. When it's almost boiled, gradually pour the egg mixture and stir continuously.
- Pour the mixture into the mold and allow to cool. Refrigerate for 2-4 hours or until set.
- I was able to make 6 lyaneras of Lechetin using this recipe.
- It can last up to 3 days when inside the refrigerator.
It is common for Filipinos to eat sweets after they finish with their meal, no matter the time. Lechetin will be perfect as an after-meal dessert. As they say, there is always another stomach for dessert. For those who are supreme lovers of sweets, however, may also eat this Filipino dessert any time they want, even as a snack. Because seriously, who can resist a sweet, creamy, soft, and gelatinous delicacy?
Lechetin or Jelly Flan Recipe
- 2 tsp white sugar for each mold or lyanera
- 8 pcs egg yolks
- 1 can evaporated milk
- 1 can condensed milk
- 1 tsp vanilla extract
- 4 cups water
- 1 sachet Mr. Gulaman unflavored powder preferrably color yellow
- Put 2 tsp of white sugar into each mold or lyanera. Place it over flame stove and set the fire to low heat. Cook until the sugar turns into light brown liquid. Spread it evenly and turn off the heat. Allow to cool and set aside.
- In a large bowl, combine the egg yolks, evaporated milk, condensed milk and vanilla extract. Mix until the well combined. Use a strainer or sieve to filter out any lumps and pop any bubbles.
- Using a separate bowl, dissolve 1 pack of Mr. Gulaman with 4 cups of water. You may also use other brands of jelly powder, follow the instruction provided on the packaging.
- Transfer the jelly mixture into a pot over the lowest heat. Bring the mixture into nearly boiling (do not boil), gradually pour the egg-milk mixture while stirring. Whisk continuously then remove from the heat after 2 minutes.
- Pour the mixture into each mold or lyanera. Allow to cool and refrigerate for 2-4 hours or until set. Remove from the lyanera and serve into a plate.