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6 Serves
103 Mins
In a small saucepan over medium heat, melt the sugar until it turns into a golden brown caramel, then pour it immediately into the llanera molds.
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Vitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
370 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
706 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
170 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
0 g / 28 gSugar
55 g / 50 gSaturated Fat
14 g / 20 gCholesterol
1179 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
In a large mixing bowl, whisk together the egg yolks, condensed milk, evaporated milk, and vanilla extract until smooth, being careful not to create too many air bubbles.
Strain the custard mixture through a fine mesh sieve into the prepared molds to ensure a silky texture.
Cover the molds with aluminum foil and place them into a steamer. Steam over low heat for approximately 80 minutes until the custard is set.
8
g41
g14
g
French
British