1 dozen MAGNOLIA BROWN EGGS, use egg yolks only
3 cans condensed milk
2 tbsp lime rind (dayap)
6 tbsp white sugar
2(250mL) packs MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1 tbsp vanilla extract
2 tbsp unflavored gelatin, dissolved in 2 tbsp cold water
2 tbsp powdered sugar
2 tbsp lime juice (dayap juice)
1-1/2 (200g) packs LA PACITA GRAHAM CRACKER, crush 12 pc graham squares
1 cup fresh mango puree


  1. For the flan, combine, egg yolks, condensed milk and rind. Gently mix until well combined.  Set aside.
  2. Using 3 llaneras, caramelize about 2 tablespoon of sugar on each llanera.  Set aside to cool.  When cool, equally pour egg mixture on the llaneras. Cover with foil and steam for 45 minutes.  Chill.  Reserve one whole leche flan for topping.
  3. Combine whipped cream, vanilla extract, gelatin, powdered sugar and lime juice.  Fold carefully.
  4. To assemble, arrange a layer of 24 pc graham cracker squares in a rectangular container.  Spread 1/3 of cream mixture and 1/4 cup of scooped flan.  Apply a second layer of grapham crackers top with 1/3 cream then flan.
  5. For the top layer, place remaining whole flan in the center.  Surround flan with remaining cream, mango puree, and crushed graham.  Chill for 3 hours.  Serve.


Makes 12-15 servings.

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