Leche Flan

Ingredients:

For the custard

12 medium size eggs
3 big cans condensed milk
1 big can evaporated milk
2 teaspoon of vanilla extract
1 teaspoon finely grated dayap or lemon rind (optional)

For the caramel

1 1/2 cups sugar
1/2 cup water

Cooking procedure:

In a small saucepan, pour water and place the sugar at the center whirl the pan a few times to distribute the sugar. Bring to a boil over a medium heat without stirring, instead whirl the pan occasionally until all the sugar are melted and is amber-caramel in color. Immediately pour just enough caramelized sugar to evenly coat the bottom of each mould. Let cool and keep aside. Warm in a hot bath of water before opening the milk cans. Using 2 big bowls separate the egg yolks from the whites of each egg, keep aside whites. Gently beat the yolk using a whisk, do not over beat. Now add condensed and evaporated milk slowly while gently stirring with the whisk. Add the vanilla, rind while continuously stirring slowly to avoid creating bubbles. Pour the mixture on the caramel coated moulds. Steam for 20-40 minutes or until no mixture sticks to the tooth pick when pricked at the middle of the flan. Let it cool and chill in the refrigerator before serving. To serve, run a knife around the edges of the mold and invert into a serving plate, let the caramel flow over the leche flan.