Leche flan evokes a lot of wonderful memories for me. It reminds me of the parties and fiestas in my old hometown. It links to precious fond memories of loved ones who used to make them. Each one has their own way of making it and even if slightly different, all of them taste good. I guess each one's brand of loving is what gives them their unique taste.
This leche flan has more condensed milk than evaporated milk. It is dense and rich and almost tastes like yema (a sweet made with egg yolks). I remember going to a town fiesta once and tasting an exquisite flan that was bordering on caramel in taste. It was made with condensed milk. Unfortunately, in those days, people just describe the dish. There are no recipes. They just know how to do it "by heart". Here is my attempt at guessing that recipe. I have no way of telling whether my guess is correct but it ended up with the texture I'm looking for. Although it looks and stands like the usual flan, it sticks to the spoon when scooped and is creamy in texture. The decadent, rich taste is simply more indulgent than usual.
1/2 c. sugar
2 tbsp. water
8 egg yolks
1-397 gm. can of sweetened condensed milk
1-170 gm. (small) can of evaporated milk (1/2 plus 3 tbsps. or 170 mls.)
1/2 tsp. vanilla extract
I am not very confident with making caramel but found this method easy and fool proof.
Put 2 tbsps. of the sugar in a pan and stir on low heat, until the sugar melts. Keep stirring until it begins to caramelize.
Add a little bit more sugar and stir until it melts again. Repeat until all of the sugar is added.
While stil stirring, continue to cook until mahogany brown in colour. Stand back and pour the 2 tbsps. of water all at once. It will boil and spit briefly. Stir until the caramel is melted. Pour into your mold and leave to set.
This mixture makes 1 pint so choose a mold with a 1 pint capacity.
Mix the rest of the ingredients and strain into the caramel lined mold.
Cover loosely with foil to prevent the top from browning and bake au baine marie (sit the mold in a bigger pan with water to reach halfway up its side) at 300°F/150°C for 40-50 minutes or until set but still soft. The low baking temperature results to a smooth and creamy texture.
Cool to room temperature before chilling in the fridge. Run a sharp knife along the side of the mold and invert into a serving plate.
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