- 10 egg yolks
- 375 ml or 1 can condensed milk
- 375 ml milk
- 1 tsp vanilla
- 6 tbsps. sugar for caramel
- Mix all the wet ingredients in a bowl and using whisk, stir gently. Do not beat so as to prevent bubbles from forming. Set aside.
- Caramelise the sugar. Usually, a llanera (steel mold that's traditionally used to make flan) is placed on medium heat to caramelise the sugar. Since I don't have one handy, I just caramelise the sugar in a pan, then transfer it into a normal steel mold. For this recipe, I used 2 round molds with a diameter measuring around 18cm.
- Keep an eye on the sugar making sure it doesn't get burnt. Once some of the sugar starts to melt, swirl the pan a bit to aid the rest of the sugar to caramelise faster. Do NOT stir. Once the sugar turns golden brown, it is ready.
- Transfer caramelised sugar into molds making sure that the bottoms are covered. Let cool for 5 minutes.
- Prepare your steamer. If you don't have a steamer, use a big pot that can fit the two molds, or use two pots. Fill the pots with 3-4 inch-deep water, and put a metal stand at the bottom where you can place your molds on top it so the molds don't touch the water. Bring water to a boil.
- Strain the flan into the molds and cover with aluminium foil. Make sure to cover properly so water doesn't get in.
- Place molds into the pots and steam for 40-45 minutes.
- Let cool and refrigerate.
- Run a knife around the mold, put a serving plate/dish on top, and turn upside-down to get the flan out of the mold.