This Leche Flan shows the Spanish influence on the Filipino cuisine. Served in a large mold usually for a fiesta, here we’ll serve in ramekins.
Serves 4 to 6 people
1 cup sugar
1 (12-oz/360-ml) can evaporated milk
1/2 cup sweetened condensed milk, approximately half of a 14-oz/420-g can
6 large egg yolks
1/2 cup (125 ml) half-and-half
1 tsp. almond extract
In a heavy-bottomed saucepan over medium heat, cook sugar with water for about 8 to 12 minutes, using a pastry brush dipped in water to brush any sugar that creeps up the side of the pan. Pour into ramekins and set aside for cooling, 15 to 20 min.
Preheat oven 350 degrees F (175 degrees C).
Combine evaporated milk, condensed milk, egg yolks, half-and-half and almond extract into large bowl and stir with a whisk, making sure not to incorporate air into the mixture. Pour into ramekins after the sugar has cooled completely.
Place the ramekins into your baking dish and fill dish with water until it reaches halfway up your ramekins. Loosely cover with aluminum foil and bake for 40 to 50 minutes.
Uncover aluminum and re-cover with plastic wrap and refrigerate overnight. Best if served after 24 hours of baking.