This dessert is definitly up there in my top 3! I don't have a sweet tooth but I will never turn down a good leche flan. Ever since my auntie used to made these perfetly with no bubbles, I have never been able to taste a better version than hers. There's a certain skill to get the right balance of consistency where it's not too thick nor too runny and has just the right amount of creaminess that it melts in your mouth. Anyway, this is as close as I can get it and I hope you like it enough to try!
1/2 cup of sugar
2 whole eggs
2 egg yolks
1 tin of condensed milk
1 tin of evaporated milk
Preheat saucepan and add the sugar to melt. To make sure it doesn't burn, swirl the sugar around as soon as the edges start to melt. Do not stir!
Once all the sugar has melted, pour into the baking tin and set aside.
For the custard, add 2 whole eggs and 2 egg yolks into a mixing bowl. Pierce all the yolks with the whisk then add the condensed and evaporated milk. Gently stir in one direction and avoid trying to form bubbles. Once all combined pour into the baking tin through a cheese cloth.
I couldn't find a cheese cloth anywhere so I used a new and clean dishcloth, stretched it over the tin and held with clothes pegs!
All the residue should be caught including bubbles!
Place the baking tin in a bigger baking dish. Pour freshly boiled water in the dish until it's halfway up the tin. Then carefully place the dish in a preheated oven 150C for 30 minutes.
This is the tricky bit - after 30 minutes, poke the flan with a toothpick. If the toothpick has custard then place the dish back in the oven for a further 5 minutes. If it's clean then take the tin out of the dish and leave aside to cool!
Once it has cooled fully, run a knife around the edges of the flan, cover with a plate and slowly turn the whole thing over, give it a few taps and the flan should slide out.