FLAN

by Mia Avila

Love the taste of sweetness melting in your mouth with a hint of caramel. Then flan is just right for you.

Serves: 12 Estimated Cook Time: 1 hour, 20 minutes

Ingredients

240 grams granulated sugar

10 egg yolks

354 grams evaporated milk

396 grams condensed milk

1 tablespoon of lemon juice

2 teaspoon vanilla extract pinch of salt

Directions

Caramel:

1. In a small pot, cook the sugar until it melts and turns a golden brown syrup. Pour the caramel into a 9-inch cake pan and set aside to cool.

Custard:

1. In a medium bowl slowly mix the egg yolks until smooth.

2. Add the evaporated milk, condensed milk, vanilla, lemon juice, and salt, mixing slowly after each addition.

3. Pour the mixture through a strainer set over a large bowl to remove any lumps. Repeat this process 3 more times, transferring the custard back and forth between the two bowls.

4. By this point, the caramel in the pan should be fully hardened. Strain the milk mixture one final time over the hardened caramel.

5. Cover the pan tightly with aluminum foil and make three small holes in the foil with a knife.

6. Fill a pot large enough to hold the pan halfway with water and set a steamer inside. Set the cake pan on top of the steamer and cover the pot tightly with a lid. Steam the flan over high heat for one hour, adding additional time if needed. It is ready when a knife inserted in the center comes out clean.

7. Chill the flan in the refrigerator overnight.

8. To serve, loosen the flan by running a knife around the edge of the cake pan. Place a large plate on top of the pan and, working quickly, flip the pan and plate together. The flan will release from the pan and fall onto the plate.