Jelly Leche Flan Roll
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- เผยแพร่เมื่อ 17 เม.ย. 2022
- This recipe is fairly new - maybe about 2 years back. This consists of two components - a swiss/cake roll (commonly known as a jelly roll in the Philippines) and a leche flan topping on top. The challenge in this recipe is how to cover the roll with the flan. You can use any jelly roll or cake roll recipe and filling. We will concentrate on the leche flan topping. The secret to this recipe is the use of a jelly flan (gulaman based flan) instead of a steamed custard flan. The jelly flan is flexible to a certain extent compared to the steamed custard which is inflexible. This may be challenging to make but it is so much fun and you will be rewarded with a beautiful jelly flan roll that will surely earn you praises.
Chef's Notes:
1. Once you pour the cooked jelly flan in the caramel lined tray, do not move the tray until it has set completely otherwise you will end up with a jelly flan torn in many places.
2. Follow the instructions on the video to the letter on how to put the flan on top if the cake roll.
3. Try to work with small rolls so it is easier for you to roll and handle the flan. Caution: Once the flan breaks, you can no longer put them back together again. However, you can eat and enjoy them.
4. I suggest that you cut the big roll into 2 or 3 portions before putting the jelly flan on top. Please plan ahead because you also need to divide and put the jelly flan mixture into 2-3 trays. Please take note that you can not cut one big tray of jelly flan and divide them into 2 or 3 portions to put on top of the cake roll once the jelly flan has set.
Good luck!
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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#jellylecheflanroll #ChefRoseofCaroandMarieCebu #cakeroll #lecheflan
It’s surely delicious but find it very difficult to make. It takes a master like you to do it. Thanks for sharing.
You have deliciously opened my sheltered cooking experience to wonderful new ingredients. Through recipes from other countries I travel to those countries and find friends who ou invite me to cook in their kitchens. Thank you for welcoming me to your kitchen.
Thanks, Chef Rose for sharing your special recipes, i also watch madiskarteng nanay, lutong tinapay, chef rv and i love your recipes, the ingredients and the procedure are shown step by step, explained thoroughly.
Thank you so much
Thanks chef Rose for sharing your jelly roll cake it's amazing recipe n easy to follow . I like all your video cooking. I'm watching from UK England
You are such a skillful and talented Chef, I can't wait to try this, Thanks so much for sharing this delicious desert.
Thanks so much!
Love it..the recipe is there already..how nice..😊thank you for sharing these kibd of videos
My pleasure 😊!
Hi! Chef Rose Marie T. Lim your jelly leche flan roll recipe is really awesome ….I love it 👍😋😋😋❣️
I'm glad you like it! Thank you!
Thank you Chef Rose for the recipe💖😍😋
Amazingly delicious 😋😋😋
Thank u, chef Rose 😋❤
Wow I love this recipes😊
Thank you so much 😊! Happy Holidays!
Thank you Chef Rose 😊♥️
Beautiful!❤
Thank you! 😊
Thankyou Chef.. ❤❤❤
Wow I just love to try it chef....
Please do! Good luck!
Hello chef very delicious
Always love your content
Thank you so much!
Whew!!! I am so impressed the way you did it.i am sure if i did it myself it will break and i will fail your class.
Thank you Maam for sharing your yummy recipe! I love it very much. Whatching here from Ormoc City. Im hoping that you will extend your expertice recipe you have. More health and power of sharing us your talent in life! God Bless.
Wow !!!
Thanks!
I love this so much and have made it several times as a gift to birthday celebrators, but my frustration is that jelly flan can not stay perfectly strong on top, sometimes it breaks. I don't know what i am doing wrong, i followed your recipe strictly. Any suggestions please. I Love your tutorials. Thanks so much!
You just have to be careful when putting the flan on top. Any small tear on the flan which may not even be visible to the eye will break it. Thank you for watching my videos.
thanks a lot. i thought it has something to do with the consistency of the leche flan.
You are right it has something to do also with the consistency of the flan but I assumed that you followed my recipe to the letter.
@@ChefRoseofCaroandMarieCebu Yes Ma'am the success of your creation is following exactly the Master's teachings. I am really happy that I am able to create your Jelly leche Flan roll, just a little frustration with the leche flan toppings. Thanks a lot! I keep on following some of your recipes
Chef Rose gawa po kayo ng Castella Cake😊
The video tutorial on Castella Cake was posted in our Caro and Marie FB page last 2020. You can watch it there BUT we are still going to make another video of Castella cake for youtube soon.
Yummy nit ok Im sure...
yummy. Chef Rose usual nako mag caramelized is sugar and water together okay ra ba siya?or need boiled water akoa ibutang. Thanks Chef.
Any method to caramelize the sugar is fine.
Do i have to temper the egg yolks?
No need.
I tried it and it is so delicious. I am just curious my leche flan turned a little stiff. Do you think i have to reduce my gelatin? I want it a little soft but i was afraid it will break when i put it on top of the roll. Thanks for sharing this delicious dessert.
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Chef naa pa ko isa i ask. sa flan i baine- marie ba siya.or normal lang sa steamer.
This is a jelly flan ma'am. No need to steam or cook further after heating the mixture. Kindly watch the video again to review the procedure. Thank you!
Thank you Chef.
Chef Rose, where can I get your pork leg lechon?
Sorry ma’am. What do you mean?