TOOLS

• Llanera

• Cooking Tongs

• Foil

• Measuring Spoon

• Sieve or strainer

• Whisk

• Mixing Bowl

• Zester (optional)

• Egg yolk separator (optional)

• ClamShell OPS-H1L Packaging (optional)

INGREDIENTS

• 9 tablespoons white sugar

• 10 egg yolks

• 1 large can condensed milk

• 1 large can evaporated milk

• 1 teaspoon vanilla extract/flavor (optional)

• 1 dayap/lime (optional)

• Fruit toppings (optional)

Which cooking method (step 3) are you using? If baking, do preheat the oven to 160 degrees celsius. If steaming, start with step 1.

STEP 1

Prepare your caramel first. Place (3) tablespoons of sugar in each llanera, then place the llanera on top of the stove over low heat. Use cooking tongs to move the llanera around constantly to prevent sugar from burning. Cook until the sugar melts into your desired caramel color or consistency (I personally like mine slightly burnt).

Set aside the llaneras with caramel and let it cool.

STEP 2

Place the egg yolks in a clean dry bowl, beat lightly and carefully with a whisk to prevent air bubbles from forming. Gradually add the condensed milk and evaporated milk into the eggs. Mix until combined. Add in the vanilla extract and dayap/lime zest.

To make your flan smooth: strain the mixture into a bowl once or twice (to remove air bubbles and large bits of egg).

STEP 3

Carefully pour the mixture into your llaneras.

Using a steamer: Cover llaneras in foil and arrange in your steamer. On low heat, gently steam the leche flan for 20 to 30 minutes until the mixture is set.

Using an oven: Cover llaneras in foil and arrange in an oven-safe dish with 1-inch of water (bain marie or water bath). Bake in the oven at 160 degrees celsius for 20 to 30 minutes until the mixture is set.

It is important not to overcook the flan (tip below). 

 STEP 4

Slide a small thin knife along the sides and turn flan over on a serving plate or container. You can also add fresh fruits as toppings to make it extra special. 

Chill before serving.