Leche Flan

Along the same theme of my last 2 recipes, this is another from my childhood. In fact, it is the very first thing I learned to bake when I was a child. If you are Filipino or know Filipinos - chances are you have eaten this very common, easy to make dessert. Basically, some Filipino decided one day that French crème caramel wasn't unhealthy enough so they decided to super-size it.

LECHE FLAN
In a large bowl gently combine 6 egg yolks, 2 whole eggs, 1 can condensed milk and 1 can evaporated milk.
At this point add whichever flavouring you like - I use 1 tsp vanilla or 1 tsp lemon juice. You can use lemon zest too!

Set aside then make the caramel.

Place about 1/4 cup sugar in a saucepan with just enough water to dissolve it.

Boil over medium heat until the caramel is golden and bubbling.
I personally prefer dark brown caramel.

Carefully pour it into your cake tin.

The next part is a very important step. Pour your egg mix into the cake tin over the caramel THROUGH A SIEVE.

This ensures you have a smooth flan while minimising bubbles.

Cover your cake tin with foil and place into a deep baking tray.

Fill the tray with boiling water halfway up the sides of the cake tin.

Bake for about 1 hour at 150 C. Keep checking until a skewer comes out clean.

Cool to room temperature then place in the fridge for several hours, or overnight.

Run a knife around the edges then carefully flip upside down onto a serving plate.