← Nouns Cooking · Indonesian & Filipino

Ingredients

• 150 g Sugar
• 3 tbsp Water
• 10 egg yolks (large eggs)
• 395 g sweetened condensed milk (1 tin)
• 370 ml evaporated milk (or whole milk)
• 1 tsp Vanilla extract
• 1 tsp lime or calamansi zest (optional)

Method

1. Put the sugar and water in a 20 cm round tin or two llaneras (oval flan moulds) set over low-medium heat, or in a small pan. Swirl, without stirring, for 6–8 min until it turns a deep amber, then quickly tilt the tin so the caramel coats the base. It will harden; that is fine.
2. Gently stir together the yolks, condensed milk, evaporated milk, vanilla and zest (if using). Stir rather than whisk so you do not beat in air bubbles, then pour through a fine sieve twice for a perfectly smooth flan.
3. Pour the custard over the caramel and cover the tin tightly with foil.
4. Steam over gently simmering water for 35–40 min, or bake in a water bath at 160°C (320°F; 140°C fan) for 50–60 min. Keep the heat low so the custard stays smooth without holes. It is done when the edges are set and the centre still wobbles slightly.
5. Let it cool, then refrigerate for at least 4 hours (overnight is best) so it sets firm.
6. Run a thin knife around the edge, put a plate on top and flip it over in one confident move. The caramel will run down the sides as a sauce.

Tips

• Save the egg whites for meringues or an omelette; they keep for 3 days in the fridge.
• Bubbles on top come from whisking too hard or cooking too hot; a quick pass of a blowtorch or a toothpick pops surface bubbles before cooking.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy