Filipino Creme Caramel

Ingredients

• 2 cups sugar
• 12 large egg yolks
• 2 cups evaporated milk
• 2 cups sweetened condensed milk
• Pinch of salt
• 1 tablespoon lemon zest

Steps to Make It

1. Gather the ingredients. The Spruce
2. In a heavy thick-bottomed pan, melt the sugar over medium heat until it liquefies and turns an amber color, about 10 minutes depending on the power of your stove. There is no need to stir the sugar, but swirling the pan occasionally helps make a smoother and crystal-free syrup. The Spruce
3. Once the syrup acquires the color of amber, quickly remove it from the heat and pour it into the ramekin (or ramekins) to cover the bottom. Caramelized sugar hardens as it cools, and you need to work fast to transfer the syrup to the ramekins before it hardens in the pan.  The Spruce
4. Start heating water in a steaming pot.
5. In a mixing bowl, lightly stir the eggs yolks. The Spruce
6. Pour in the evaporated milk and sweetened condensed milk. The Spruce
7. Add the salt and lemon zest. Stir until the mixture is evenly blended. Stir, do not beat nor mix too hard, to avoid forming air bubbles in the mixture.  The Spruce
8. Pour the egg yolk-milk mixture into the ramekin (or ramekins). The Spruce
9. Steam over simmering water while covered for 40 minutes. This will ensure that the steam is kept in and evenly cooks the flan. To test doneness, gently shake the pot or ramekins; the centers of the custard should jiggle slightly, but should be set and firm to the touch. You can also insert the tip of a knife or cake tester into the custard near the center; if the flan is still liquid, it needs more time in the steamer. The Spruce
10. Remove the ramekin (or ramekins) from the heat. Cool the leche flan then chill for at least 2 hours or overnight. Use a butter knife to loosen the sides of the flan then invert onto a serving plate or individual dessert plates. Optional: Serve with a fun sugar spun topping.