Leche Flan

Instructions

1. 1

   Make the caramel: Combine 1 cup white granulated sugar and 3 tbsp water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently but do not stir. Cook for 8 to 10 minutes until the syrup turns a deep amber color. Immediately pour the caramel into a 9-inch round llanera or aluminum mold, tilting quickly to coat the entire bottom evenly. Allow the caramel to harden at room temperature for 5 minutes.

2. 2

   Prepare the custard: In a large mixing bowl, combine 10 egg yolks and whisk gently by hand — do not beat vigorously or incorporate air bubbles. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Stir slowly and steadily until fully combined and smooth.

3. 3

   Strain the custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any egg chalazae and ensure a perfectly smooth texture. Skim off any foam on the surface with a spoon.

4. 4

   Fill the mold: Slowly pour the strained custard over the hardened caramel in the mold. Cover the mold tightly with aluminum foil to prevent condensation from dripping onto the custard during steaming.

5. 5

   Steam the flan: Set up a large pot or wok with a steamer rack. Add enough water to reach just below the rack level and bring to a boil, then reduce to a gentle simmer over low heat. Place the covered mold on the steamer rack, cover the pot, and steam on low heat for 40 to 45 minutes. The flan is done when the center is just set with only a very slight jiggle.

6. 6

   Cool and unmold: Remove the mold from the steamer and allow it to cool to room temperature, about 30 minutes. Transfer to the refrigerator and chill for at least 4 hours or overnight for best results. To serve, run a thin knife around the edge of the mold, place a large flat plate on top, and invert quickly in one confident motion so the caramel sauce cascades over the top of the flan.