Jelly flan is a spin-off of the much-loved Filipino dessert, leche flan. What makes it different? The Jelly powder, of course. And, oh, it’s also much easier to make.
I was kind of dubious when I first encountered this recipe but good thing I gave it the benefit of the doubt because it’s so delish. The ingredients are also not that complicated. All you’ll need are eggs, evaporated milk, condensed milk, sugar, water, and powdered jelly. You can also add vanilla extract or cinnamon for extra flavoring.
First things first, beat the eggs in a bowl. Add the evaporated milk, condensed milk, vanilla extract/cinnamon, and sugar. Continue beating until the sugar is completely dissolved. You can use a wire whisk or if you have an electric hand mixer, much better. And, yes, that’s an empty tub of ice cream. What can I say? Practicality level: Asian. :p
Mix the water and powdered jelly in a pot. Cook over low to medium heat until it is simmering. Make sure that it’s not boiling. Gradually add the egg and milk mixture while continuously stirring–but before you do that, repeat this mantra over and over again.
I solemnly swear to keep stirring…
… like the devil himself is after me
…like the fate of the world depends on it
Remember to keep stirring because if you don’t, you might end up with a hot mess of sweet scrambled eggs. I don’t know about you but that doesn’t sound appetizing to me. After all the egg and milk mixture have been incorporated into the jelly mixture, continue to cook for 2-3 minutes more. Do not, I repeat, do not over boil. If you do, you’ll end up like me. Because I forgot to stir for a few seconds and over boiled it a little, I ended up with a couple tablespoons of scrambled eggs.
After cooking, place the mixture in a pan or leche flan mold (llanera) to cool down and for the jelly to set. To mimic the appearance of a leche flan, you can pour caramelized sugar over your jelly flan. Keep in mind that the caramelized sugar will harden the second it touches the jelly flan and it will look really disappointing. I know! I was kinda disappointed myself. But keep the faith and hold on. Everything will turn out fine.
After a little while on the table (while cooling), the caramelized sugar started to melt and now looked more like the one you would see on a regular leche flan (except mine is pink).
It really doesn’t matter what color of the powdered jelly you use, as long as it’s unflavored. But if you want it to look more like a leche flan, you can use a yellow colored jelly.
4 large eggs
1 tall can evaporated milk
500 ml water
1/2 cup sugar
1 big can condensed milk
1 sachet unflavored powdered jelly
1 tsp vanilla extract or cinnamon
1. Beat eggs on a large bowl.
2. Add sugar, condensed and evaporated milk. Continue beating or stirring until sugar is dissolved.
3. Add vanilla extract/cinnamon and stir for a few more seconds until it is incorporated into the mixture. Set aside.
4. On a low to medium heat, cook water and powdered jelly. Bring to a near boil or until it is simmering.
5. Gradually add the egg and milk mixture while continuously stirring.
6. Continue to cook for 2-3 minutes more. Continue stirring.
7. Transfer to a different container and let it set. You can use leche flan molds or llaneras for this.
8. Add caramelized sugar on top.
Serves: 4-6 persons