Leche Flan

Serves 6 to 8

Ingredients:

• The basic Flan
  • 12 egg yolks, beaten
  • 1 can (354 mL) evaporated milk
  • 1 can (410 mL) condensed milk
  • 1/2 cup sugar
  • 1/4 tsp. vanilla extract
  • water, for steaming

• The Caramel
  • 3 tbsp. water
  • 1 cup light brown sugar

Preparation:

• Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.
• Prepare the Caramel:
  • In a saucepan, bring the water to a boil;reduce the heat to low before adding the sugar.
  • Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
  • Immediately pour the caramelized sugar into prepared individual flan molds.
  • Swirl the flan molds to evenly spread the caramel.
  • Set the molds aside.
• Prepare the steamer.
• Place a steamer in a large saucepan or a wok.
• Pour in water to just below the steamer; bring to boil.
• In a bowl, combine evaporated milk, condensed milk, sugar and vanilla.
• Gently pass the beaten eggs through a strainer into the bowl.
• Stir to combine and mix thoroughly.
• Pour the mixture into the prepared flan molds containing the caramel.
• Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside);
• steam for 30 minutes or until firm.
• Set aside to cool and then refrigerate for at least 2 hours.
• To serve:
  • Run a knife along the edges of the flan molds to loosen.
  • For individual flans, turn the molds over onto a platter or individual plates.
  • For a larger flans, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down.
  • The flan should come out easily with the caramel on top.