Ingredients

• 10 pieces eggs
• 1 can condensed milk (14 oz)
• 1 cup fresh milk or evaporated milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Method

1. Separate the yolk from the egg white. Discard the egg whites or use them for another recipe. Leche Flan will only use the egg yolks.
2. Put your egg yolks in a large bowl then whisk
3. Pour your condensed milk and continue to whisk.
4. Slowly adding the milk. Add the vanilla extract. Continue to beat well.
5. Using a strainer, strain the leche flan mixture into a separate bowl, making sure that the clumps of eggs are drained. I usually do this process 3 times. Set aside.
6. Coat the bottom of the mold with white sugar. Put the mold (llanera) on top of the stove and heat using low heat.
7. Leave until the sugar dissolves into caramel in a darker brown color. Be careful not to burn the sugar.

   Note: You can use any mold as long as it is heat-safe or made with aluminum.

8. Make sure the liquid is spread evenly at the bottom, allow to cool for a few minutes so the caramel starts to harden.
9. Pour in your leche flan mixture on top of the caramel.
10. Cover the top of the mold with aluminum foil.
11. Get your steamer ready and as the water at the bottom starts to boil, lower the heat so it doesn’t have too much bubbles. Too much bubbling of the water causes your leche flan to have bubbles.
12. Place your llaneras on the top steamers and leave it steaming for about half an hour.
13. Turn off the heat, remove the llaneras, allow to cool for about 10 minutes before putting them in the fridge.Serve chilled after flipping on to a serving plate.