Taste much better than the regular leche flan!
1 big can (15oz) evaporated milk
1 big can(14oz) condensed milk
6 egg yolks
1 teaspoon of vanilla extract
3 aluminum molds (llanera) for leche flan
a pinch of salt
a dash of cinnamon
1 riped banana, mashed
For the Caramel:
1/2 cup sugar
1/2 cup water
Mama’s Guide Procedure:
In a medium bowl, stir and mix sugar until dissolved into water. Pour into individual lanera molds equally.
Heat each lanera mold with sugar and water mixture on low heat until caramelized. Let it stand to cool. (The caramelized sugar will harden as it cools down.)
In another mixing bowl, combine well the evaporated milk, condensed milk, egg yolks, vanilla, mashed banana, a dash of cinnamon and pinch of salt using a hand mixer or a blender.
Transfer the mixture on prepared lanera molds with hard caramel about 1 1/4 inch thick.
Place cover on each lanera molds with aluminum foil.
There are two ways to cook it, steam or baking. Choose whichever is convenient for you.
1. Steam for about 30 minutes in low heat and with cheese cloth on top before covering the pot to avoid water drippings.
2.Baine marie/steam bake for about 45 minutes at 350 degrees F. (Baine marie)
Do a toothpick test to check if it’s cooked, insert it on the center and if it comes out clean. Let it cool before unmolding in serving plate.
Run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and turn upside down.
Serve and enjoy!