This recipe is a Filipino sweet. Often served at special gatherings like Christmas, birthdays, parties and celebrations. It is quite sweet so a small serving is adequate. This is a really simple dish with only 4 ingredients needed and not much preparation. In other parts of the world it is more commonly known as Creme Caramel.
8 egg yolks
1 tin Sweetened condensed milk
1 1/2 tins evaporated milk
1/2 cup castor sugar
Place sugar in small pan and cook over low heat on stove top until melted and starting to brown.
Line a tin with grease proof paper. The tin can be large enough to fit all the ingredients or you can use smaller ones, just divide the mixture between them.
Place the melted sugar in the base of the tin and allow to set.
Strain mixture in a sieve or through a cheesecloth and pour into the tin over the hardened sugar. Cover tin with foil.
Place 1 litre of water into slow cooker, then place the Leche Flan into the slow cooker. I used a large tin so that it sat neatly on the sides just sitting in the water.
Steam for approximately 2 hours, until mixture is firm.
Allow to cool in fridge and tip out onto a plate to serve.
If you don’t have a slow cooker: (You can place it into a moderate oven (180 Celsius) on a tray of water reaching half way up the sides of the tin and cook for 1 hour.)