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Method:
To make the caramel base, combine brown
sugar and water in a saucepan. Allow sugar to melt over low heat
until a syrup forms. Pour immediately into two llaneras
of one loaf tin. Tilt pan(s) to make sure syrup coats bottoms of
pans evenly. Set aside. Lightly beat the whole eggs and
extra egg yolks in a mixing bowl. Add sugar and evaporated milk
and stir to mix. Strain into prepared pan(s), then stir in the
dayap zest. Cover pan(s) with foil and place in a steamer
and cook for 50 minutes to 1 hour or until Leche Flan is firm to the
touch. Let it cool. Chill 3 to 4 hours or refrigerate
overnight before serving. To serve, run a spatula or knife along
the edge of the pan to loosen the flan. Turn out onto a serving
platter and serve cold.
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