Ingredients:
4 large eggs (if eggs are small make it (8) and (6) for medium sized eggs)
1 can condensed milk (same size/quantity sold here in Ph)
1 can evaporated milk (same size/quantity sold here in Ph)
1 tsp vanilla 1/2 cup sugar for caramelizing
Procedure:
1. In a medium heat place sugar in a non-stick pan and and allow it to melt , (you can also caramelize the sugar on an 8-inch pan) making sure not to burn the sugar as it will taste bitter. Once done transfer it to your molder or if you caramelize the sugar in the molder just remove it from heat and set aside.
2. Prepare the steamer or you can preheat the oven at 295 degrees. In a bowl combine eggs, milk and vanilla mix well making it homogenous. Strain the flan mixture 2x and finally strain once more using a cheese cloth or any clean cloth to make your flan homogeneous to your caramelize sugar and cover it with aluminum foil (don’t cover if you will be using an oven)
3. When the steamer is ready or already boiling place your flan mixture covered with aluminum foil and steam for 30-45 minutes on medium heat. If using oven, submerged the molder/pan uncovered into a larger pan with water about 1 inch up the sides of of the leche flan pan- aka water bath.
4. Steam for 30 minutes on medium heat (or bake for about 1 hr at 295 deg F). Its done if a toothpick inserted in the middle comes out clean or try wiggling it if it wiggles like a jello at the center then its done, if its still watery bake/steam once more.
5. Once done let it cool before removing from the molder/pan. Enjoy!
