Uncle Carlos's Leche Flan

Needed:
10 egg yolks
2 full eggs
2 cans evaporated milk
1 cup sugar
Vanilla extract (optional)

 

Caramelized Sugar:
1 cup sugar
1/2 cup hot water

Nora Daza says that to make the caramel that will line the pan, you must melt the sugar first in a pot & when melted, pour in the hot water. This was not how I made my caramel because I did not read the directions. Haha... Instead, I combined both the sugar & hot water and let the water evaporate from the mixture while simmering over medium heat. Once golden brown and syrupy, remove from heat and pour into the leche flan pans. I didn't have the leche flan "llaneras" so I just used small tin pans. Let cool completely until yhe syrup hardens. If you pour the flan mixture before the syrup gets hard, you run the risk of the two mixing together--you don't want this.

Flan Mixture:

Now would be a good time to preheat your oven to 400 degrees.
Beat the 10 yolks & 2 full eggs together. Add the sugar, then the milk. Beat well, incorporating air bubbles into the mixture. The air bubbles will give your flan good fluffly consistency. I used a hand beater. If preferred, put a dash of vanilla extract.

Pour the flan mixture over the hardened syrup/caramelized sugar. Bake in a steam bath for approximately 35 to 45 minutes or until the flan is firm. Test by poking with a knife. If the knife comes out try, the flan is ready to be taken out of the oven.

Let cool completely before transferring to a plate upside down. The syrup should run off the top of the flan.
Enjoy within one day. Why? Because I noticed, as with all other flans, the longer it stays in the fridge, the thicker in consistency it becomes that the dessert sicks to the roof of the mouth. You don't want this to happen. Besides, this is so easy and good--it will probably be consumed right away! ;-)

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