MY LECHE FLAN

I was planning what to cook for my boyfriend for our anniversary.

I was browsing some magazines but some foods do have many procedures and ingredients and I'm in a tight budget.

I was thinking of baking sweet but not in an expensive baking so I decided to bake a Leche Flan which is also his favorite.

Yesterday, I made a trial on my Leche Flan.

Here's how:
INGREDIENTS:

12 egg yolks

1 can condensed milk (390g)

1 can evaporated milk (390g)

2 cups fine white sugar

1-2 tablespoon vanilla

UTENSILS:

Llanera, Strainer, Steamer

HOW TO MAKE THE CARAMELIZED SYRUP:

In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat all the parts of the pan.

HOW TO MAKE THE CUSTARD:

1. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.

2. Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.

3. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.

4. Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.

5. To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Another secret ingredient is add LOVE on what you are baking.

By: Jerih Delgado Asong