Steamed Leche Flan with Dark Caramel

What you need

• 9 tbsp granulated sugar, for the caramel
• 12 large egg yolks
• 397 g (14 oz can) sweetened condensed milk
• 354 ml (12 oz can) evaporated milk
• 1 pinch salt

Method

Restated from the original video

1. 1

   Have ready 3 oval llaneras (flan tins) or one 20 cm (8 in) round cake tin.

2. 2

   Put 3 tbsp of the sugar into one llanera and set it over low heat. Tilt and swirl it as the sugar melts into an even amber liquid, 4-6 min. Swirl to coat the base, then take it off the heat.

3. 3

   Repeat with the remaining sugar and tins. Leave the caramel to cool and harden.

4. 4

   Set up a steamer with water at a gentle simmer.

5. 5

   Stir the yolks, condensed milk, evaporated milk and salt together in a bowl with slow circles. Do not whisk hard, as air bubbles leave holes in the custard.

6. 6

   Pour the custard through a fine sieve to catch any bits of white, then strain it a second time.

7. 7

   Divide it between the caramel-lined tins and cover each one tightly with foil so condensation cannot drip in.

8. 8

   Steam over low heat until set, 30-40 min. A skewer pushed into the middle should come out clean.

9. 9

   Lift out the tins and let them cool to room temperature, about 30 min.

10. 10

    Chill the flans for at least 2 hours, or overnight, until cold and firm.

11. 11

    Run a thin knife around each edge, put a plate on top and flip quickly so the caramel pours over the custard.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.