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1 cup sugar
3/4 cup water


12 egg yolks
2 cans (13 oz.) evaporated and condensed sweetened milk
1 tbsp. vanilla

In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold.

Preheat oven to 325F.

Cover mold with tin foil. Put molds into a bigger tray filled with water.

Bake in oven for one hour or until mixture is firm. cool before unmolding on a platter.

**One of the ingredients of our famous Halo-Halo dessert

Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.

Put molds in a bigger tray/ baking pan filled with water.

Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.

Submitted by: Razielle Dionisio
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