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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 325°F.

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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