Creamy Leche Flan Recipe

Bring steamer to boil on very high heat or preheat oven to 200 degrees Celsius.

Pour the sugar into the centre of the custard tray, caramelized on very high heat. Sugar starts to melt after 5 minutes and is fully caramelized in 10 minutes. Let it cool and keep it aside.

Whisk fresh eggs, egg yolks, and sugar in a large mixing bowl. Add vanilla and condensed milk, and mix until sugar is dissolved. Pour in the evaporated milk, and stir to blend well.

Transfer mixture to custard tray, use a fine sieve/strainer to discard impurities. Cover with aluminium foil.

Remove cover and let it cool. Cover with plastic film wrap and keep on the fridge until needed to serve.

To easily remove it from the tray and turn it upside down, run a butter knife around the Leche Flan to separate it from the tray. Pour boiling water on the water bath tray and place the cold custard tray. Gently shake the tray until the caramel melts and Leche Flan is loosely moving from side to side. Cover a tray with an upside-down serving dish, and turn over to transfer Leche Flan to the serving dish.