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Prepare white sugar.
Prepare egg yolks.
Use condensed milk.
Use evaporated milk.
You need Calamansi or 1 tablespoon lemon juice.
Provide water.

Leche flan is a delicious egg-based dessert popular in the Philippines, where it is served on celebratory occasions. It's a perfect pairing of sweet, rich caramel and creamy custard. Leche Flan is the ultimate sweet treat! Rich, smooth, and creamy with golden caramel topping, this classic Filipino custard is a guaranteed crowd-pleaser.

To make the flan mixture - combine the egg yolks, condensed milk and evaporated milk together and beat in one direction..
To make the syrup - melt 1/2 cup of sugar with 3 tablespoons of water placed in a pan in low heat. Add in the calamansi juice from 2 pieces calamansi (or 1 tablespoon of lemon juice) and stir occasionally. Take the pan out of the heat when the sugar is already diluted and the syrup is bubbling and starting to turn yellowish in color..
Assembly and cooking proper - pour the melted sugar caramel in the llanera or molding dish. Distribute it evenly. Then strain the egg and milk mixture using a strainer straight to the llanera or molding dish. Cover with foil and steam for 30-35 minutes. Take out of the heat to cool it down. Serve chilled and enjoy!.

Leche flan is traditionally steamed in the Philippines (where ovens were uncommon for many years), but baking it in a water bath is a great alternative if you don't have a steamer. Leche flan is popular Filipino dessert composed of custard atop a pool of easy homemade caramel, baked in a flan mold to creamy perfection. I had a post about leche flan in my old kusina, but the how-to's were in a geocities page which is Some think that egg whites prevent the leche flan from turning very creamy. The Ultimate Crème Caramel (Leche Flan)Spoonful Of Butter. Traditional flan gets a boost of caramel flavor from the addition of dulce de leche.

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