Leche Flan
Leche flan is similar to French creme brulee and custard. I rarely make it because I find it difficult to make the caramel.
In the regular Filipino way of cooking leche flan, sugar is directly placed in llanera (leche flan container) under the stove. However, I always burned my sugar.
After several trial and error, I finally found a better way though it takes a little longer. I mix sugar with water in low to medium heat. Remove the caramel from the heat when it is just light amber and it will darken as it cools.
Leche Flan
caramel, creamy custard
½ cup sugar
¼ cup water
10 egg yolks
2 cups milk
1 can sweetened condense milk
In a saucepan, melt the sugar with water until golden brown in color. Pour in an 8 inch round pan. Set aside.
In a bowl, stir together the egg yolks, milk and condense milk. Do not over mix.
Use a strainer to pour in the pan.
Pour mixture into caramel lined cake pan.
Cover the pan with foil. Then place round pan inside a roasting pan. Place inside the oven and pour the roasting pan with hot water. Bake for 50-55 minutes until the edges of the flan is set but the center still slightly jiggles.
Be careful when you remove the pan because it will very hot. Cool at room temperature for about 2 hours. Invert flan into serving plate. Refrigerate.