Ernest Reynoso Gala

LECHE FLAN

Leche Flan
by Ernest Reynoso Gala/Lala Indar Ampatuan

1 cup granulated sugar
1/2 cup water

For the filling:

6 whole eggs (1-1/2 cups eggs)
1-1/2 cups condensed milk
1-1/2 cups evaporated milk
1 teaspoon dayap, lemon or orange rind, grated, or McCormick ube, langka, or pandan flavor (optional)

Prepare a five-cup capacity oval or round metal pan. Spread the granulated sugar at the bottom, and sprinkle with the water.

Put on top of a stove. Start on a high fire. When the sugar begins to caramelize, lower fire and tilt the pan with the help of a potholder to even out the caramel. Remove from the fire.

Pour the filling over the caramel. Cover tightly with a doubled-up foil with a one-inch overhang on the sides. Crimp the edges well. Place on a steamer with two-inch-high boiling water. Cover.

Steam on medium heat for 35 to 40 minutes. Cool. Remove the foil. The center of the flan should still be soft. Loosen out the sides with a metal spatula. Put a serving plate on top. Invert.

For the filling:
Mix all the filling ingredients in a bowl and strain.

Tip:
Seal the foil cover well, so that the steaming water does not enter flan mixture. Otherwise, it will never get cooked.
When the water boils, put the fire to medium so that the flan mixture does not boil. This is the secret to smooth, creamy flan.

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