Leche Flan (Melt-in-the-Mouth Custard)

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.

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