Leche Flan

Instructions

1. 1

   Caramelize the Sugar: Place 2 to 3 tablespoons of granulated sugar into each llanera (oval aluminum tin). Hold the tin over low heat on the stove using tongs. Move it around until the sugar melts and turns into a deep golden-brown liquid caramel. Let it cool and harden.

2. 2

   Mix the Custard: In a large mixing bowl, gently whisk the egg yolks. Slowly pour in the condensed milk, evaporated milk, and vanilla extract. Whisk gently in a circular motion to combine without creating too many air bubbles.

3. 3

   Strain the Mixture: Pass the custard mixture through a fine-mesh strainer or cheesecloth at least twice. This crucial step removes any chalazae or unmixed egg bits, ensuring a silky-smooth texture.

4. 4

   Pour into Molds: Pour the strained custard mixture into the caramel-lined llaneras, filling them about 3/4 full. Cover each llanera tightly with aluminum foil.

5. 5

   Steam: Place the llaneras in a steamer over gently simmering water. Steam on low heat for 40-45 minutes. (Low heat prevents the eggs from scrambling and keeps the flan smooth).

6. 6

   Chill and Unmold: The flan is done when a toothpick inserted comes out clean but the center still jiggles slightly. Let it cool completely, then refrigerate overnight. To serve, run a thin knife around the edge and invert onto a serving plate.