Leche Flan - Custard With Caramel

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 30
• 10 eggs
• 1 (14 ounce) can condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 1 cup sugar
• 1 1/2 cups water

Recipe

• 1 custard: preheat oven to 350 degrees f. prepare your pans/moulds.
• 2 beat the eggs with an electric mixer. set aside until the big bubbles or most of the bubbles disappear.
• 3 add all the other custard ingredients. stir gently with a whisk by hand in a single direction until sugar is dissolved. (it is imperative to not have bubbles or the custard will cook with a cakey texture.).
• 4 strain the mixture in a mesh strainer onto another bowl to get the lumpy egg whites. (to have a smooth and creamy texture) set aside.
• 5 custard: melt sugar in an iron pan over high heat. when most of the sugar is burnt (dark golden brown in color) add 1 cup of water. keep stirring until all of the sugar is dissolve. by this time sugar will be slightly bitter and have a brittle consistency. add 1/2 cup water and simmer for about 1 minute.
• 6 immediately pour the custard into the pans, dividing evenly. pour the custard mixture over the caramel. (about 1 inch thick max or the center wont cook evenly with the sides.) cover with aluminum foil.
• 7 place the mould in a large cookie sheet with about an inch of water. bake for 45 - 60 minutes depending on your pan size. (add about a 1/2 - 1 cup of water every 20 minutes) insert a toothpick to check if the custard is cooked. if the toothpick comes out clean, it is cooked. (or when center is firm, i prefer the toothpick method).
• 8 cool and then chill before serving. run a knife around the mould to let the custard loose and flip over a dish to serve.