Christmas-sarap na Leche Flan?! | Unang Hirit - video Dailymotion

GMA Public Affairs

Tuwing may Christmas handaan, isa sa mga hinahanap ang Leche Flan! Kaya naman isang blockbuster na pagawaan ng Leche Flan ang binisita ni Chef JR Royol! Panoorin ang video.

Transcript

00:00What's this?

00:01For those who are looking for something sweet, we got something for you and that is Leche Flan.

00:07Do you want me to keep wrapping it?

00:09Me too. I'm a bit picky.

00:12Yes, of course. Christmas is sweeter if there's dessert.

00:16Look at it. It's whole and tender.

00:20Yes, and it's really sweet.

00:21That's why Chef JR will be serving a delicious Christmas Leche Flan this morning.

00:25Chef, did you order a lot?

00:28Chef!

00:29Because one has already arrived.

00:31Actually, a lot of people have already arrived.

00:32Brother Caloy, Ma'am Suzy!

00:34Hi, Chef!

00:36I'm sure there are a lot of people.

00:38And we're doing this continuously.

00:41I have a lot of people already.

00:42Actually, there are hundreds of people here.

00:43Because Leche Flan is only 10,000 to 15,000 per year

00:48in the production that we went to here in Sampaloc, Manila.

00:52That's why we need to catch up.

00:54Leche Flan is really popular especially during Christmas.

00:59And of course, we're interested to know

01:01how they're able to execute so many orders.

01:04That's why we'll call our friend, Ma'am Roselle.

01:07She's one of the owners here.

01:09A blessed morning, Ma'am Roselle.

01:10Good morning to all of you and good morning, Chef.

01:14Yes, she said 10,000 to 15,000, Ma'am.

01:16Yes.

01:17But is there a special process in making Leche Flan?

01:20How do you execute it? What are the steps that you do?

01:23Sir, first, we'll season it with condensed milk.

01:28There's condensed milk here.

01:30Then, we'll mix it with condensed milk.

01:34Then, we'll add the egg yolk at the end.

01:37After that, we'll mix it for 10 to 15 minutes.

01:42There's a secret ingredient.

01:45Of course.

01:46That's our secret ingredient.

01:48Alright.

01:49After this, we can now blend it or is there another process?

01:53Yes, sir.

01:54Are you straining it?

01:56What we'll do is we'll strain it before we blend the egg yolk.

02:03After mixing it, we'll add sugar.

02:09So, this is what's inside the mold?

02:11Yes, sir.

02:12So, this is the caramelization process?

02:14Yes, sir.

02:15We'll now add the arnival to caramelize the arnival.

02:20So, this is our process.

02:21As you can see, you're holding it and you're wearing gloves.

02:27It's very hot.

02:28I mean, it's a typical process just like what we do at home.

02:33So, we'll caramelize it until we get this texture.

02:38And of course, we'll let it cool down a bit.

02:41So, after we add the caramelized arnival,

02:45what's the next step?

02:47We'll now strain the mixture.

02:54Okay.

02:55So, it's still the same process.

02:57It's still very traditional.

02:58Like what we said, we have Pichel and Punong Puno.

03:02This is their blended mixture.

03:04It's very thick and full.

03:06Okay.

03:08So, after we add the mixture,

03:10we'll cover it with plastic.

03:13Okay.

03:14Of course, this is a steaming process.

03:16So, we'll cover it with rubber.

03:19So, the lid will be secured.

03:22Okay, so it'll be secure.

03:24Of course, so the steam inside won't escape.

03:29So, there will be a bit of action.

03:31So, this is what we're doing.

03:34There you go.

03:35So, how many people do you have here?

03:37You've been operating for 24 hours, right?

03:38Yes, we've been operating for 24 hours.

03:40Some people come in in the morning and some come in at night.

03:43Okay.

03:44Alright.

03:45So, we'll just secure it with rubber.

03:47And then, after that,

03:49we'll place it inside their powerful steamer.

03:53Yes, sir.

03:54There you go.

03:55Our steamer has 12 layers, right?

03:57Yes, sir.

03:5812 layers.

03:59And then, one piece is 15?

04:03Yes, sir.

04:04Okay, so this is it.

04:05In one tray, sir.

04:06So, how long does it take to steam, ma'am?

04:0845 minutes, sir.

04:10Okay, so we'll steam it for 40 to 45 minutes.

04:13Yes, sir.

04:14So, we'll just leave it there.

04:16But of course, we've already placed one there earlier.

04:19So, this is our finished product.

04:22So, we can see that.

04:24What is this, ma'am?

04:25Can we pack it right away?

04:26Of course, sir.

04:27No, sir.

04:28We'll let it cool.

04:29Okay.

04:30How many minutes will that take, ma'am?

04:31Before it cools?

04:3230 minutes to 40 minutes.

04:34Before we remove the plastic.

04:37Before we remove the plastic.

04:38Okay.

04:39And then, ma'am, how much do we sell a piece of llanera?

04:43This is the peak season, sir.

04:45It's already 70 pesos.

04:4670 pesos.

04:47Normally?

04:48Normally, it's just 60 pesos for us.

04:51Oh.

04:52We're a wholesale and retailer.

04:53Okay, very nice.

04:54And then, this Leche Flan of Ma'am Roselle.

04:57My dears.

04:58It can reach Quezon.

05:01And of course, this is our finished product.

05:03This is the most exciting part.

05:07There.

05:08That.

05:09It looks perfect.

05:10It's super creamy.

05:11There.

05:12And of course, we won't let you taste it yet, Ma'am Roselle.

05:15Yes, sir.

05:16Of course, we need to see it.

05:17But we'll just show you the texture, my dears.

05:19This is a shelf life, ma'am.

05:20How long can we store this?

05:22If it's not in the refrigerator, it's 2 to 3 days.

05:26If it's in the refrigerator, it's 5 to 7 days.

05:29If it's in the freezer, it's 10 to 14 days.

05:32You can freeze it.

05:34It becomes more delicious and creamy when it's in the freezer.

05:37Wow.

05:38It's like I'm eating heaven.

05:40The sweetness is perfect.

05:41The balance.

05:42But the mouthfeel is really a winner.

05:45Yes, sir.

05:46The best thing about this,

05:47I just heard it now,

05:48you can just freeze the Leche Flan.

05:50Because as Ma'am Roselle said earlier,

05:51we're using pure egg yolk.

05:54So, this is mine, Ma'am.

05:56This is mine alone.

05:57It's a winner.

05:58My dears,

05:59this is perfect for your Christmas.

06:01And of course,

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06:31of Unang Hirit.

06:33Thank you!

06:34Let's go!

Christmas-sarap na Leche Flan?! | Unang Hirit

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