Leche flan or creme caramel

The version that I am making is a Filipino version.  I once tried it in a gathering and it is the one item that DH loved to eat and had asked me to make so many times I have lost count so finally, this Christmas I gave it a try.

Note: Above is taken when I cut it with cookie cutter to provide better presentation

I researched on youtube and read a few recipes and in the end, I chose to go with this youtube tutorial ;) No voiceover but clear instructions.

https://www.youtube.com/watch?v=POe8LEsUyzo by JoyMac13

Ingredients:
5 egg yolks and 2 whole eggs ( I use size 7)
1 lemon zest
1 can of Nestle Carnation Evaporated milk (375ml)
1 can of Nestle Condensed Milk 395g (note: DH reckons this brand is creamier and nicer)
1 tbsp Vanilla extract

To make the caramel:
Add 1/2 cup white sugar and 2 Tbsp water and into a pot (16cm) and swirl over medium heat until sugar is dissolved.  When the color of the sugar becomes brown and smells like caramel switch off the fire and pour the caramel on the dish.  ( I have used my small rectangle pyrex)

 

 

As for the custard, preheat oven to 180c. Peel the lemon zest into the mixing bowl.  Next separate the egg whites into separate bowl and add 5 egg yolks with the zest.  Then add 2 whole eggs.

 Note, in the youtube tutorial, the evaporated milk needs to be heated in the microwave for 1 minute.
Then it is poured into the mixing bowl with the yolks and egg and zest.  Add in the can of condensed milk and whisk it until everything is well mixed.  Use a strainer and pour the custard mixture into the pyrex bowl and then bake it for 30-35 mins in a water bath (ie putting the dish in another baking dish filled with hot boiling water)

 

Above is taken after the leche has been tipped upside down from the Pyrex. For each serving, I cut it with cookie cutter and pair it with strawberries or just have it as it is. (see top photo)