Ingredients: for 3 medium-size llanera
6 egg yolks
1 can condensed milk
1 can evaporated milk
4 tablespoonful Nutella
2 tsp vanilla extract
Caramel: 2-3 tablespoon sugar per llanera
1. Put sugar in llanera and place it under stove (low heat)
2. Once it liquifies, remove from heat and set aside. Make sure that all sugar is dissolved.
3. Mix other ingredients in a bowl slowly so it will not be aerated too much.
4. Use a strainer when putting the mixture in the containers to filter bubbles and lumps.
5. Have a pot boiling with water. And then steam the mixture for 30mins.
6. Let it cool for sometime and put it in fridge. Serve it cold.
VERDICT
WILL: Abbey told me that he have a surprise for me. He can’t hold the excitement so he told me that he’lll do a chocolate flan for me this holiday season. A bright bulb of idea sprung in my head, I get in touch straight away with my Ate Beth for her to cook this unique dessert. An instant business was built that day and she have more than 50 orders for 25th December alone.
VERDICT
WILL: Abbey told me that he have a surprise for me. He can’t hold the excitement so he told me that he’lll do a chocolate flan for me this holiday season. A bright bulb of idea sprung in my head, I get in touch straight away with my Ate Beth for her to cook this unique dessert. An instant business was built that day and she have more than 50 orders for 25th December alone.
Abbey not satisfied for a simple chocolate, he
combined Nutella with yolks! The result! A PIECE OF HEAVEN! The creaminess of egg and milk went well
together with the sweetness of Nutella Chocolate Spread.
Abbey never fails to create sweet surprises!
Love it Chef Abbey!
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