Graham de Leche

​Graham de Leche also called Leche Flan Graham Float has been trending lately. It is made up of Leche flan placed on top of the layers of graham crackers and lightly sweetened cream. I mean light because leche flan is already sweet so I did not put too much condensed milk on the cream but it's up to you to adjust.
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​A perfect holiday gift, a party treat or a regular home dessert even a home business for those who would like to make extra or money on the side.
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my ube crinkles video

​This recipe has a very smooth and creamy Leche Flan (as you can see on the photo) and the whipped cream is perfect with the graham crackers.  Heavy whipping cream is actually used on this one and if not available, all purpose cream can be substituted but I highly recommend using whipping cream because it tastes way better than all purpose. 
​​Also, I suggest to use a Philippine brand honey graham crackers (if you are not in the Philippines of course) because I like them better than the brand I get here in the US. I have the link highlighted below for your information and what brand to get.

​my Leche flan video

The process is actually simple. Prepare the leche flan as usual. Then prepare the cream mixture. When ready, start adding layers of graham crackers in a 8 x 6 pan, alternate with the cream mixture then place the prepared flan on top.  ​Add some more cream mixture around the flan to cover the sides. Sprinkle some crushed graham crackers if desired. 

You can also make Graham de Leche in a cup and twist with ube flavor.  Try both of these recipes and let me know what you think :)
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​graham de leche recipe

Ingredients:

• 10 egg yolks
• 1 can (14 oz) condensed milk 
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• 2 1/2 tbsp sugar (caramel for each flan mold or llanera)
• 3 cups heavy whipping cream or all purpose cream
• 1/2 can of 14 oz condensed milk, chilled for 6 hours or overnight (adjust according to sweetness preference)
• graham crackers
• crushed graham crackers

video

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Procedure:​

• Spoon 2 1/2 tbsp sugar in a flan mold or llanera (Prepare 3 or 4 molds). Caramelize over low heat until sugar turns to light golden brown. 
• Swirl the caramel evenly on the flat side of the mold. Remove from heat and let it cool.
• Combine egg yolks, condensed milk, evaporated milk & vanilla extract. Stir lightly. Strain the mixture using a fine sieve at least three times or use a cheese cloth.  Remove bubbles if there are any.
• Transfer the mixture into the prepared molds with caramel.
• Cover the molds with an aluminum foil. 
• Steam over medium-low heat for 30 minutes. Turn off heat and and leave the flan inside the steamer for another 15 minutes.
• For a smoother flan (an option instead of steaming), transfer the molds into a  large oven-safe dish or pan with water about one-inch high the sides of the pan. (water bath).​ Bake at 375 F for one hour.​​
• ​​Remove from the oven or steamer and cool completely.
• Run a knife around the flan to remove from the mold.
• Place  a plate on top of the mold and invert. Set aside.

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• ​​Beat heavy whipping cream until soft peaks form.
• Add the chilled condensed milk. Continue beating until stiff peaks form. 
• Arrange the first layer of graham crackers in a pan, (size of pan - enough to fit the flan) about 8x6 pan.
• Spread the prepared cream mixture over the graham crackers.
• Top the mixture with another layer of graham crackers.
• Spread another mixture then sprinkle some crushed grahams.
• Add the flan on top of the crushed grahams.
• Spread cream mixture on the sides or around the flan.
• Sprinkle the cream mixture with some crushed grahams.
• Cover the pan and refrigerate to set. 
• Serve and enjoy.

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Printable Recipe below:

Graham de leche recipe

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