jelly flan

This creamy flan with a jiggly texture is super delicious. ​Jelly Flan, also called Gelatin Leche Flan or Lechetin is another dessert you can make that I know will surely be a hit to family and friends. Others also call it Leche Gulaman. A combination of Gelatin and Leche Flan in one dessert. 
Llanera or flan molds were used to mold the mixture.  Sugar is caramelized as a base like a regular flan. You can also use a gelatin mold and can be presented without caramelized sugar at the bottom but caramel sauce can be added on top. It's nice to have a thick caramelized sugar drizzled on top that resembles like Creme Brulee. Eithery way, it's up to you how you want to present it.

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Jelly Flan using a gelatin mold without the caramelized sugar. 

Caramelized sugar drizzled on top of the flan. A slightly thick caramel on top perfect for the creamy jelly flan.

jelly flan recipe

Ingredients:

• 8 egg yolks
• 1 can, 12 oz / 370 ml evaporated milk
• 1 can, 14 oz / 250 ml condensed milk
• 1 tsp vanilla extract
• 4 cups water
• 1 pack 25 g yellow unflavored gelatin powder 
• granulated sugar for caramel

Note: Mr. Gulaman brand was used on this recipe. If using other brand, please make sure to follow package directions.
​

​Procedure:

• Scoop 1-2 tbsp of sugar into the llanera or molds. 
• Caramelize over low heat until amber in color. Set aside.
• In a large bowl, combine egg yolk, evaporated milk and condensed milk. Whisk until well combined. Strain to remove egg lumps. Set aside.
• In another bowl, dissolve gelatin powder in 4 cups water.
• Transfer into a pot over medium heat. Continue mixing until the mixture is steaming hot (not boiling). Lower the heat then add the flan mixture while stirring.
• Add the vanilla. Turn the heat back to medium and bring to a simmer.
  
• Transfer into the molds with caramelized sugar. 
• Let it cool until completely firm.
• ​Enjoy.

​Note: Recipe makes 4 large llanera and 1 small gelatin mold. Caramelized sugar was not added on the gelatin mold before adding the flan mixture. Caramel sauce was made separate and was only drizzled to the flan after unmolding.

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