Leche Flan (Caramel Custard)


Ingredients:

For the caramel:




For the custard:




Instructions:


1. Make the caramel:

   - In a pan, combine the sugar and water over medium heat.

   - Stir until the sugar dissolves and the syrup begins to boil.

   - Let it cook until it turns golden brown, about 5-8 minutes. Be careful not to burn it.

   - Pour the caramel into a round llanera (flan mold) or a heatproof dish. Swirl to coat the bottom evenly. Set aside to harden.


2. Prepare the custard:

   - In a bowl, whisk the eggs until well-beaten.

   - Add the sweetened condensed milk, evaporated milk, and vanilla extract. If you want a sweeter flan, you can add the optional 1/4 cup of sugar.

   - Mix everything together until well combined, but be careful not to create too many bubbles.


3. Strain the mixture:

   - Strain the custard mixture through a fine sieve into the caramel-coated mold. This ensures a smooth texture.


4. Steam the flan:

   - Set up a steamer and bring the water to a simmer over medium heat.

   - Place the mold with the custard mixture in the steamer and cover. Steam for about 40-50 minutes, or until the flan is set. To check if it's done, insert a toothpick in the center; it should come out clean.


5. Cool and serve:

   - Let the leche flan cool to room temperature, then refrigerate for at least 2-3 hours or overnight for the best texture.

   - To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a plate to release the flan and enjoy!