Leche Flan

Method

1. Have a 13×9 cm mould ready: a traditional llanera or any ovenproof dish. Put the sugar and water in a small saucepan on medium-low heat and cook for 5 min without stirring, just swirling the pan, until amber. Pour straight into the mould and tilt to coat the base. Caramel is hotter than 170 °C, so keep it off your skin; let it harden while you carry on.

   Add in this stepWhite sugar (for the caramel) 50 gWater (for the caramel) 1 tbsp

   medium-low heat

2. Break up the yolks in a bowl with a spatula or chopsticks rather than a whisk. Add the condensed milk, evaporated milk, vanilla and lime zest and stir slowly without making bubbles. Whisking hard leaves air pockets that turn into holes and a rough surface.

   Add in this stepEgg yolks 4Sweetened condensed milk 200 gEvaporated milk 185 mlVanilla extract ½ tspLime (finely grated zest only; calamansi if you can find it) ½

3. Strain the mixture twice through a fine sieve and pour it gently over the caramel. Skim off surface bubbles with a spoon and cover the mould tightly with foil, so drips of condensation cannot pock the top.

4. Bring water in a steamer to the boil on high heat, put the mould in, lower to low heat and steam for 35 min. Wrap the lid in a tea towel so drops don't fall. It is done when the edges are set, the centre wobbles like jelly when nudged, and a toothpick comes out clean. Rapidly boiling water makes holes, so keep it gentle.

   high heat→low heat

5. Lift out, cool to room temperature, then chill for at least 4 h. Overnight is even better: more caramel melts into a generous sauce.

6. Run a thin knife around the edge, cover with a plate that has a rim so the caramel can't spill, and flip it over in one quick move. Tap the mould and lift it off; the caramel flows over the top.