Leche Flan

Flan is the signature dessert dish from our Spanish forebears. This melt-in-the-mouth custard is made with a thin layer of caramelized sugar and delicately flavored with grated dayap rind. It is molded in llaneras and steamed over moderate heat until set.

Ingredients:
1 cup sugar
1 big can evaporated milk
6 pieces eggyolk
2 eggs
1 can condensed milk
¼ teaspoon grated dayap rind

>> Caramelize sugar in a saucepan the pour while hot into oval molders or llaneras. Set aside.

>> In a bowl, combine remaining ingredients, strain over molders. Steam or bake baine marie style in a preheated 350°F oven until toothpick inserted at the center comes out clean. Cool then chill