Graham de Leche

What’s better than a leche flan? its Graham de Leche, a luscious Filipino dessert made with layers of Leche Flan, sweetened whipped cream and Graham Crackers. It is a mashup of two Filipino desserts, the Leche Flan and Fruit Graham Float where instead of fruits like mango, Leche Flan is used. While leche flan is already delicious on its own, the additional layers of sweetened whipped cream and Graham Crackers make this thing stand out. Contrasting textures and flavours that blends well with each other, this dessert will be a sure-fire winner when you serve it to your guests, trust me, I had been serving this decadent treat during the past Christmas and New Year holidays and it gained a lot of praises.


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Graham de Leche 2

Graham de Leche

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 1x
  • Cuisine: Filipino

Description

Graham de Leche is a Filipino dessert made with layers of Leche Flan, sweetened whipped cream and Graham Crackers


Scale

Ingredients

Leche Flan

  • 1 large can evaporated milk
  • 400 g can condensed milk
  • 12 egg yolks
  • 1 tsp vanilla extract
  • 1 cup sugar
  • ¾ cup water

Graham

Whipped Cream

  • 500 ml fresh cream, chilled
  • 400 g can condensed milk, chilled

Instructions

  1. In a non-stick pan, combine sugar and water together, bring it to a boil and cook until it caramelizes.
  2. Divide and pour caramelized sugar into two bread pans. Let the caramel solidify and cool down.
  3. In a mixing bowl add evaporated milk, condensed milk, egg yolks and vanilla then mix well.
  4. Divide and pour mixture in your bread pan
  5. Cover the bread pan with an aluminium foil then steam for 30-35 minutes.
  6. Let it cool then refrigerate.
  7. Prepare your whipped cream, place fresh cream in a chilled mixing bowl and whip until peaks form.
  8. Fold in the condensed milk then set aside.
  9. Remove your leche flan from the fridge, place a layer of whipped cream on top then top it one layer of graham crackers, one layer will be approximately 4 graham crackers. Repeat the process until you have three layers of graham and cream, finish top with a cream layer.
  10. Chill Graham de Leche, let the graham crackers soften before serving. For best results let it chill in the refrigerator for a day.

Notes

Graham de Leche can be frozen, remove from the freezer minutes before serving, it does not solidify so you don’t need to worry about thawing.

 

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2 Responses

  1. marie says:

    hi, what’s the recommendad pan size?

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