Leche Flan (Filipino Custard)

  Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

•    1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize

• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.

• Cover moulds individually with aluminum foil.

• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan         half filled with very hot water. Pre-heat oven to about 370 degrees before baking

• Let cool then refrigerate.

Cooking Tips:

• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

• You can tell when the Leche Flan is cooked by inserting a toothpick - if it comes out clean, then it is cooked.