GRAHAM DE LECHE

Ingredients:

1	dozen	MAGNOLIA BROWN EGGS, use egg yolks only
3 (300 mL each)	cans	condensed milk
2	tbsp	lime rind (dayap)
2	tbsp	sugar
2 (250 mL)	packs	MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1 (13 g)	tbsp	vanilla extract
2 (18.74 g)	tbsp	unflavored gelatin, dissolved in 2 tbsp cold water
2 (15.6 g)	tbsp	powdered sugar
2	tbsp	lime juice (dayap juice)
1 (200 g)	pack	graham crackers, set aside 1/2 of the pack for toppings
1 (256 g)	cup	fresh mango puree

1	dozen	MAGNOLIA BROWN EGGS, use egg yolks only
3 (300 mL each)	cans	condensed milk
2	tbsp	lime (dayap) rind
1/3 cup + 1 (79.1 g)	tbsp	sugar

Procedure:

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

Makes 12-15 servings.

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