Leche Flan

Prepare the Syrup In a saucepan, caramelize 3 tbsp of sugar over low heat. Add 1 1/2 tbsp of water and continue to cook until the texture is syrupy. Pour the syrup into the leche flan mold and set aside.

Prepare the Leche Flan Mixture In a bowl, beat 2 eggs until smooth. Gradually add 1/4 cup of sugar and continue beating until well combined. Add 354 ml of hot evaporated milk, 1 tsp of vanilla essence, and a pinch of salt. Mix until smooth.

Strain the Mixture Strain the leche flan mixture 3 times using a fine-mesh sieve to achieve a silky smooth texture.

Cook the Leche Flan Pour the strained mixture into the prepared mold. Cover the mold with aluminum foil and steam for 30 minutes over low heat or until a toothpick inserted comes out clean.

Cool and Refrigerate Allow the leche flan to cool at room temperature. Once cooled, refrigerate for at least 2 hours or until fully set.