Leche Flan

       Leche flan is the Pinoy version of creme caramel, a rich custard cake dessert with dozing caramel on top.

                            
Ingredients
10 egg yolks(pula ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) condensed milk
1 teaspoon of vanilla extract
1 cup brown sugar
3/4 cup water
Utensils:
4-5 Llanera aluminum molds
Steamer
Strainer
Whisk
Procedures:
Part 1
1. In a sauce pan, dissolve brown sugar and water over low heat until color turns to pale brown.(do not stir just swirl the pan gently)
2. Pour the syrup in the aluminum molds, spread the caramel on the bottom of the molds.
Part 2
3. In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk and vanilla. Use whisk to mix gently, prevent bubbles from forming. Remove any solids by using a strainer.
4. Pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1/4 inch thick.
5. Cover molds with an aluminum foil, so that the moisture from the steam won’t come in the molds as it will become watery.
6. Steam for about 40-45 minutes.
7. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.