Leche Flan

A friend asked me for a good leche flan recipe which she wanted to try for New Year's Eve. Since I stayed in my parent's home for the New Year I had no internet access. Here is a recipe which I learned way back in the 80's with my own tweaks and adjustments. So far this is my most luscious and creamy leche flan recipe. The 9 whole eggs works just fine just let the mixture go through a sieve 3 or 4 times. There are sieves that you can purchase in most baking or specialty stores, no need for the katsa or old flour katsa bags of the old times.

LECHE FLAN

Yield : 4 oval shaped llaneras

Ingredients :

20 eggyolks* (or 9 whole eggs or 10 eggyolks & 5 eggwhites)

2 tall cans evaporated milk or 1 cup

1 big can condensed milk or 1 cup

1 ½ tsp vanilla or lime rind

1 ¼ cup sugar (adjust to 1 cup if using 1 can condensed milk)

Syrup:

1 cup white sugar

1 cup water

1 tsp vanilla

Procedure:

Mix everything in a container, strain 3x if adding eggwhites, once only if using all egg yolks. Caramelize sugar, add water and vanilla; cook until thick then pour into baking pans, let cool. Then pour mixture of leche flan, bake at 275* or 300* for more than an hour on top of a banyo maria or a deep dish with water. If making 2 thick leche flans bake for 2 hours, checking for doneness constantly.

* add 2 eggwhites for body during parties