Leche Flan

Ingredients

* 1 can (390g) evaporated milk
* 1 can (390g) condensed milk
* 10 egg yolks
* 1 teaspoon of vanilla extract or lemon essence

For Caramel:

* 1 cup sugar
* 3/4 cup water

Direction:

* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
* Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
* Cover moulds individually with aluminum foil.
* Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
* Let cool then refrigerate.
* To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.