LECHE FLAN

Creme Base

8 egg yolks
1 can condense milk
1 can evaporated milk
1 tsp. vanilla extract
1/2 cup white granulated sugar
zest of dayap, lemon or lime

Caramel Base

1/2 cup brown sugar
1/2 cup white granulated sugar
2 tbsp. water


1. To make the caramel base, combine brown sugar, white sugar and water in a saucepan. Allow sugar to melt over low heat until syrup forms. Pour immediately into llaneras. Tilt pan to make sure syrup coats bottom of the pan evenly. Set aside.

2. In a mixing bowl, lightly beat egg yolks. Add sugar, vanilla and condense milk. Heat evaporated milk just to become warm. Add to the mixture. Strain into prepared pans then stir in the dayap zest.

3. Cover pan with foil and place in steamer for 45 minutes to 1 hour until Leche Flan is firm to touch. Let it cool. Chill for 3 to 5 hours or refrigirate overnight before serving.