Best Leche Flan

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolk, Medium

• Canned Goods

  • 150 ml Evaporated milk

• Baking & Spices

  • 2 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 300 ml Condensed milk

Found on pursuitoffunctionalhome.com

Ingredients

• 6 Medium Egg Yolk (Separate whites from yolks)
• 300ml Condensed Milk (I used Milk Maid)
• 150ml Evaporated Milk (I used Alpine Evap)
• 1 teaspoon Vanilla Extract
• 2 tablespoons Sugar

Directions

• Separate egg yolks from egg whites
• Add 300ml condensed milk.
• Add 150ml evaporated milk. Mix slowly and in one direction.
• Add 1 tsp Vanilla Extract. Mix slowly and in one direction. This is to avoid forming bubbles.
• In aluminum mold (Llanera), add 1 tbsp sugar and 1 tbsp water. Mix.
• Over low heat, melt the sugar mixture until brown. Tilt or swirl to evenly caramelize the sugar.
• Remove the aluminum mold (llanera) with sugar mixture and let it cool.
• Pour leche flan mixture until half of the mold or according to your desired thickness.
• Cover with aluminum foil.
• Steam for 45 mins in medium fire or until the custard is set. Water should be simmering and not boiling. To check if done, you can use the wobble method. The custard’s center should give a slight wobble. Or you can insert a toothpick into the custard. It should come out clean.
• Once done, let it cool and refrigerate. When ready to serve, run a knife around the edge, invert into a serving plate, and cut into serving portions.
• Enjoy!