Leche flan

Ingredients

Quantities for 8 servings.

• 10 piece Egg yolks
• 400 g Condensed milk
• 370 ml Evaporated milk
• 200 g Sugar for the caramel
• 1 tsp Vanilla
• 1 piece Lemon zest
• 60 ml Water for the caramel

Method

1. Melt the sugar with the water to an amber caramel and pour it into the moulds, tilting them to coat the base.
2. Let the caramel set in the moulds while you make the custard.
3. Work the yolks with a whisk without beating them to a foam; air bubbles leave holes.
4. Stir in both milks, the vanilla and the zest, mixing slowly.
5. Strain the mixture twice through a fine sieve and lift any foam off the surface with a spoon.
6. Pour it into the moulds over the caramel and seal each one tightly with foil.
7. Steam for forty minutes at a gentle simmer, chill four hours and turn out onto a plate.