Leche Flan

Other dessert that I prepared last Christmas and New Year is Leche Flan. Everyone knows what a leche flan is but upon reading its wiki page I just found out that in other parts of the world it is called Crème caramel!

In other countries, Crème Caramel calls for a number of ingredients compared to the one made in the Philippines and because of this I like the one made in the Philippines better. Maybe the international version taste better with its many ingredients and I hope taste them all but for now I will share to you all a recipe that my brother likes so much he can east a layer in one sitting.

Very easy, very simple, sweet and fluffy.

 Caramel 

¼ brown sugar

½ water

Flan

12 egg yolks

1 can evaporated milk (370 ml)

1 can condensed milk (300 ml)

1 teaspoon lemon juice

Caramel: Mix sugar and water and heat over low fire. Caramelized slowly and do not burn. Set aside. 

Flan

1. Mix all ingredients.
2. In a circular mold or any shape of mold as long as it is more than an inch in depth but not too big and too deep. You know what I mean!
3. Put enough caramel to cover the bottom of the mold then flan at about an inch in thickness.
4. Cover with aluminum foil then steam for about 20 to 30 minutes.
5. Refrigerate.
6. Serve and enjoy.

These recipe is so easy you can't possible get this wrong!