Leche Flan or custard is popular in the Philippines, especially when there's a big celebration. It can be cooked either by baking or by steaming the mix.
What You'll Need:
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3/4 cup water
To make the syrup. mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar to avoid it turning bitter.
In a bowl, mix the egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer after checking if the custard is cooked by sticking a toothpick or butter knife in the center. If the toothpick/knife comes clean, it means that the custard is done.
Alternative way of cooking the custard: Bake it for 45 minutes 370F placing the moulds in the middle of a bigger oven safe dish which is half filled with water.
Let the custard cool down then refrigerate it before serving.
Taking the leche flan out of the mold is easy, you just need to run a sharp knife around the edge and carefully invert it on serving dish, letting the syrup flow over the leche flan.
Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.