I prefer slow-baking my leche flan rather than steaming it. This slow-baking translates to much smoother, much softer and truly melt-in-the-mouth goodness.
Caramel Syrup:
1 cup sugar
1/2 cup water
Leche Flan:
6 pieces egg yolks
2 large eggs
1 can sweetened condensed milk
1 tall can evaporated milk
1 teaspoon vanilla
Caramelize sugar in a small saucepan until amber in color. Slowly add water and continue cooking, stirring constantly until mixture turns syrupy. Pour over 2 foil-round pans with plastic lid. Tilt the pans to spread evenly the syrup. Set aside.
Combine all leche flan ingredients, blending well with a spatula (don’t use hand-held whisk or electric mixer). Divide mixture into 2 prepared pans. Bake baine marie style in a 300 F oven until top is set but custard is still jiggly when pan is moved. May take about 1 1/2 hours. Cool (better refrigerate) and invert into a serving tray (release sides with knife).
Again this was supposed to be added to Halo-halo mix (various fruits in shaved ice) but the guests just enjoyed eating this custard as is.
