Leche Flan | Filipino Dessert

Ingredients:

• 9 tablespoons sugar
• 12 egg yolks
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• ramekins, for baking

Here's How:

1. Melt the sugar in a small skillet over medium high heat until it is thick and caramelized. Spoon about 3 tablespoons of the caramel into the bottom of each ramekin and let harden.
2. Preheat the oven to 375 F. In a medium sized bowl, use a hand mixer to whip together the yolks, evaporated milk and sweetened condensed milk. Pour the liquid mix through a strainer to remove any form or lumps. Pour the strained liquid into each ramekin, so that they are about 1/2 to 3/4 of the way full.
3. Place the filled ramekins into a shallow pan (should have high walls) and fill with water so that the water reaches about halfway up the side of each ramekin. Bake for 50 minutes to an hour, or until the custard is set and a toothpick inserted in the center comes out clean. Use a knife to loosen the custard from the sides of the ramekins.
4. Let the custard cool until completely set, then chill until ready to serve. Place the serving plate on top of the ramekin and flip so that the caramel sauce is on top of the custard. Jiggle the ramekin gently to release the custard. Spoon any residual caramel over the top of the flan leche. Enjoy!