LECHE FLAN

This custard sweet is popular among Filipinos who always look forward to a sweet ending for every meal or as a snack or as an ingredient to a more favorite halo-halo ( a Filipino concoction of assorted sweets serve with shaved ice and milk).  If we cannot make this on ordinary days, we make sure we have it during occassions like Christmas, the season of feasting.  So this time I made leche flan as I like it.


Recipe:

          10 large eggyolks
          1 tin big Milkmaid sweetened condensed milk
          1 tin tall Alpine evaporated
          1 teaspoon SuperCook pure vanilla extract
          1/2 cup white sugar for the caramel
  
Procedure:

          Mix eggyolks, condensed milk, evaporated milk and vanilla extract and strain.  Set aside.
          Caramelize all the white sugar. Be very careful, watch that the caramel won't burn. I do it
          without adding water and it is easier if you do it carefully.
          Line leche flan mold with caramelized sugar. I used only one mold so I get a thick flan with
          lots of caramel. Cool.
          Pour the egg mixture. Cover with cling wrap, steam for 40 minutes to one hour. Always
          check near the end of cooking time for firmness. Don't let it overcook, it will rise and
          bubble.
          Cool it then refrigerate before serving.