Makes 3 medium size leche flan
Ingredients:
1 cup sugar (for the caramel)
3 cans or 370 mL evaporated milk
3/4 cup sugar
6 eggyolks
1 pc egg
1/2 tsp vanilla extract (optional)
Procedure:
1. To make the caramel, cook sugar in a pan over low heat. Melt sugar without stirring, until golden in color. Pour into 3 leche flan pans or desired mold and let it cool until completely set.
2. Simmer water in a steamer until ready to use.
3. To make the custard, stir all remaining ingredients lightly in a bowl until well blended. Using a cheesecloth or fine sieve, strain custard mixture and fill 3/4 of the prepared pan. Cover with foil and steam in barely simmering water for 30 minutes or until top is firm to the touch. Make sure the water doesn’t boil to achieve a very smooth custard. Let cool and chill before serving.