by Dorothy Ferreria
My version makes use of 12 eggyolks, the secret for a silky, creamy leche flan. Using whole eggs will change the texture of the flan, making it less smooth and a little tough.
1 cup white sugar
¼ cup water
1/8 teaspoon cream of tartar
12 egg yolks
1 ½ cups full cream evaporated milk
1 cup full cream condensed milk
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
or the zest of 1 lemon
Preheat the oven to 350 degrees Fahrenheit. Arrange three 4-inch round molders in a jelly roll pan. Set aside.
In a medium sized frying pan combine the sugar, the water and the cream of tartar. Place over medium heat and allow to caramelize until light golden brown. Pour into molders and tilt the molders to encourage the caramel to completely cover the bottom of the molders. Work quickly as sugar tends to thicken as it cools down. Set aside.
For the flan mixture, combine the following ingredients in a large mixing bowl — 12 yolks, evaporated milk, condensed milk and flavorings. Mix well and strain to another bowl. Stir in the rind to the strained mixture. Divide the flan equally among the caramel lined molders. Place in a baine Marie (water bath) and bake for at least an hour or until just set (approx. 1 hour 10 minutes to 1 hour 15 minutes).