Custard 12 egg yolks
two 13 ounce cans evaporated milk
14 ounce can condensed sweetened milk
1 teaspoon vanilla
Cooking
Instructions
Carmel Caramelize sugar in
a sauce pan by boiling the water and stirring
continuously over medium heat until sugar is
melted. Pour caramelized syrup into flan mold o
custard cups, tilting the mold to make sure the
whole surface is covered.
Custard In a large bowl, combine
all custard ingredient. Stir lightly when mixing
to prevent bubbles or foam from forming. Strain
slowly while pouring caramel lined flan mold.
Preheat oven to 325 degrees. Cover mold with tin
foil. Put molds in a bigger tray filled with
water. Bake in oven for one hour or until
mixture is firm. Cool before unmolding on a
platter.
