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.
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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.
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06:34Let's go!