Thursday, July 28, 2011
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract
For the caramel:
1 cup sugar
3/4 cup water
In a saucepan, mix the sugar & water.
Bring to a boil for a few minutes until the sugar caramelizes to light golden brown.
Pour the caramelized sugar into aluminum mold or square, round pyrex bowl. Pour the caramel in the mold.
Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel in the aluminum mold or glass pyrex.
Pour the mixture into the mold.
Steam for about 20 minutes or bake for 45 minutes in a preheated oven @ 180 deg. C.
Before baking the Leche Flan, place the mold on a larger baking pan half filled with very hot water (Baine Marie).
Cool then refrigerate.
Once cool place a plate on top of the mold and quickly turn upside down.
To check if the flan is cooked insert a toothpick in the center -if it comes out clean, it is cooked.