Leche Flan ala mi(a)

This recipe will make 3 small size lyaneras. Just like the ones you see on the photo. (If you have to use a different container, do not use plastic)

Ingredients:
Caramel
- 1 to 1 1/2 table spoon of white sugar (depends on how many caramel syrup you want in your flan)

Leche Flan
- 4 medium sized eggs
- 1 can of Carnation evaporated milk (12oz./354 ml)
- 1 can of Carnation sweetened condensed milk (14oz/414 ml) (you can ad 7 oz more if you want it to be sweeter), the 1 can of sweetened condensed milk is not too sweet for me. Or you can use sugar as a substitute)
- 1 teaspoon (or 2-3 drops) of vanilla extract

Directions:
1. Melt the white sugar in the lyanera. Be careful not to burn the sugar otherwise you will have to repeat the process. Burnt sugar tastes bitter. (Tip: some people (like me) like a bit of a bitter taste so I sometimes burn the sugar just a little)

2. In a mixing bowl, mix the egg, evaporated milk, condensed milk and vanilla. Mix them well. I usually include the egg whites...just because I hate wasting it...unless you'll make a merengue out of it :)

3. Pour the mixture into the lyanera. Cover each lyanera with an aluminum foil.

4. In a steamer, steam the flan for 20-25 mins. (Tip: Make sure that the water is already boiling before you put it in)

5. After 20 mins., stick a toothpick on the flan to see if it has already cooked. If you see a trace of the flan on the toothpick, it means it is not yet ready. Steam it for another 5-10 mins. If there's no more trace, then you can safely say that the flan is ready.

Remove the flan from the steamer (otherwise it will continue cooking and your flan will have a harder texture) and let it cool down.

Serve alone or with a macapuno or put it on top of halo-halo.

Enjoy!

FYI, cost of lyanera in the Pasig wet market is Php11.00