Mini Leche Flan Graham Cake

Procedure

1. 1
   Start with creating the crust by melting the butter over low heat and pour it into the crushed graham crackers. Mix well until fully combined.
2. 2
   Grab a spoonful of the graham mixture, press it into a cup, and flatten it. Set aside.
3. 3
   In a medium pot, combine 400 mL of evaporated milk, 150 mL of condensed milk, and 200 mL of water.
4. 4
   Sprinkle 25 g of MENU Leche Flan Jelly into the milk mixture and whisk until the powder is fully dissolved.
5. 5
   Place the pot over medium heat and stir constantly. Once it begins to warm, whisk in the 2 beaten egg yolks and vanilla extract.
6. 6
   Bring the mixture to a gentle boil, stirring continuously for 2–3 minutes until the custard slightly thickens.
7. 7
   Carefully pour the hot MENU Leche Flan Jelly mixture into your cups until partially full, leaving space for the caramel sauce.
8. 8
   Allow the jelly mixture to cool at room temperature for at least 6 minutes to let it set.
9. 9
   For the caramel, place 100 g of sugar in a small pan over low heat until it melts and turns golden brown.
10. 10
    Add 6 tbsp of water to thin the caramel. Then, dissolve 1 tsp of cornstarch in 1/4 cup of water to create a slurry.
11. 11
    Pour the slurry into the caramel and mix well until combined and the desired consistency is achieved.
12. 12
    Pour a thin layer of caramel over the jelly, then let it cool before refrigerating for at least 4 hours or overnight.