Cooking Leche Flan (milk custard) My Way

I loved to cook when I was much younger. I still do but getting older I don't cook as much as I used to. I love to bake and experiment. But every year there is a fiesta in my hometown where almost everyone prepares, big or small and they invite guests or there are walk-ins. I don't prepare as much as before when my daughter was here, but I still do. I am always in charge of the desserts which are fruit salad and leche flan or milk custard. Sometimes I make gelatin and other desserts. This is just a simple dessert and easy to follow. I always give out the ingredients I use but it seems that it tastes different. I say when you cook with love and for the family and guests it tastes great. So here is my step by step with pictures.
Needed:

Condensed milk, evaporated milk and vanilla. I consider 1 condensed and 1 evaporated as 1 serve mixture. Vanilla is added just before placing in the molds for that wonderful aroma while steaming and the wonderful taste too. It enhances the leche flan. The brand does not really matter. There are different brands at different prices. I just use what is available. I don't use sugar, some do instead of the condensed milk.

Eggs. Now my ratio is 6-8 egg yolks depending on the size per 1 can of condensed milk and 1 can evaporated milk. I separate them. Some add the egg whites . If there are egg whites in my mixture that is ok because I strain it when I pour in the molds.

Aluminum molds with caramelized sugar on the bottom. Try not to burn it, if just a little it is ok, it won't taste bitter. How I caramelize is I wipe a little oil and coat sugar then slowly melt over the stove. Some melt a whole lot sugar in a pan then pour into the molds. It depends on which is easier for you. I like to do it directly and a lot so when you turn over the mold there is a nice syrup.

Utensils used. I use a bowl, a whisk and another container for the egg whites. Fork and strainer (forgot to put in the picture heheh)

Egg yolks in the bowl. Sorry not a perfect separation but the egg whites will be strained off. Whisking them together before adding the milks.

Here it is mixed with the milk and vanilla, the actual color is darker a little. I added an extra half a can condensed, It depends on your tastes. My relatives have a sweet tooth. Those egg whites will be strained. If you use egg whites there will be a tendency that the flan will have air bubbles and the texture or consistency firm. Mine comes out well molded and melts in your mouth consistency.

These are all I made out of 2 cans each. Just enough because I am not expecting that many guests. Was not planning to make them but some classmates messaged me that they will be coming.

Placed in one steamer. I have 2. Some bake them but place them in a pan of water so it will not harden. I prefer steaming because that was how I was taught in the beginning.

This is how it looks after steaming. This is not the ones I made today (because it is still in the steamer) but the ones I made last year. You can see that it looks like it is floating because of a lot of syrup. The syrup makes it easier to turn over on the plate even if it was placed in the refrigerator and cold.

These are what I made last year. The 2nd picture shows the syrup on the other can't see because the plate is the same color as the syrup. My relatives would place them in the freezer when they hare given some for "take home". Then they eat it frozen, tastes like special made ice cream. My uncle, my mother's older brother discovered it. So while he was still alive I would make some for him even if there is no party. He passed away a few years ago but his sons took over hahaha.

So good luck if you want to try it. You can add your own ingredients if you want to. Sometimes I add cinnamon or cooked fruits like coconut or langka (jackfruit). Or chocolate syrup to make chocolate leche flan, even ube flavoring. There are a lot ways to experiment. It is up to you.

Thank you for reading.

All pictures are my property.