Here is a Filipino dessert called leche flan aka flan. This is a delicious custard desert topped with caramel. This dish is easy to make and a lot of countries have their version of this dessert. In the Philippines, it is often served during special occasions, parties and the Christmas holiday. I hope you try and like this dessert!

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Ingredients:

10 Eggs (whites separated from yolks)

14 oz Evaporated milk

14 oz condensed milk / Nestle La lechera

1 tsp vanilla extract

Granulated Sugar – about less than a cup of sugar

Special Equipment Needed: Flan mold/ llanera, steamer, and a food torch (optional)

Instructions:

1. Separate the egg whites from the yolks. Keep your egg whites in a container for future use (use within 2 days : examples: scramble eggs/ omelette ) and add your yolks to a mixing bowl.
2. Beat your egg yolks until smooth.
3. Add the evaporated milk, condensed milk and vanilla extract to your egg yolks. Mix well.
4. Get another bowl, place a strainer or cheese cloth on top of the bowl and strain your mixture a couple of times for a smooth custard.
5. Divide the sugar into your molds, so that there is a thin layer of sugar coating the bottom of your mold. On a burner, melt the sugar on low heat and move the mold around, using tongs, so the sugar burns evenly and the caramel distributes evenly. If you don’t have the patience, you can always use a food torch, as shown in my video.
6. Once sugar turns into caramel, let it sit and fill your steamer with water and bring to a gentle boil. Lower heat to low.
7. Evenly distribute your custard into the molds and cover tightly with aluminum foil.
8. Place your molds in the steamer and steam for 30 minutes, or until custard is cooked through. I like to use the toothpick method. Make sure your heat is on low.
9. Chill for 24 hours.
10. To serve, remove foil, place a platter on top of your mold and turn over. Enjoy!