Caramelize the sugar with about 3 tbsps. of water in a pan then pour into the mold in which you intend to cook your leche flan. See the step-by-step illustration on how to caramelize sugar. Once you’ve poured the caramelized sugar into the mold, don’t panic if the mixture hardens. It will harden naturally but it will turn soft again during cooking.
In a bowl, mix together the condensed milk, evaporated milk, salt and lemon zest. Gently but thoroughly.
Add the egg yolks to the milk mixture and stir. Again, gently but thoroughly.
Pour the egg-milk mixture into the prepared mold. Steam over simmering water for 35 to 40 minutes, depending on the depth of the mold you’re using.
Now, the hardest part. You have to wait for the leche flan to cool. If you try to invert it while hot, it will just break apart. And the caramel will be too thin and runny. So, cool the thing first. I cheat by sticking the leche flan in the freezer for 15 minutes then transferring it to the fridge for another 30 minutes.
When the leche flan is cool, run a knife around it to loosen it from the mold.
Place the mold on one hand. Put a plate on top of the mold. With the palm of your other hand flat on the bottom of the plate, invert the leche flan. It should fall off easily with some of the caramel running down the sides.
Leche Flan (Steamed Crème Caramel) printed from https://casaveneracion.com/leche-flan-steamed-creme-caramel/ for personal use only. Not for republication nor distribution.