Crème caramel, flan, or caramel dessert is a custard dessert with a layer of clear caramel sauce, as opposed to crème brûlée which is custard with an added hard clear caramel layer on top.
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- 12 pcs. Eggyolks
- 1 ½ cans condensed milk
- 1 ½ cans evaporated milk
- 1 ½ cups sugar
- 2 tsps. Dayap rind
- ½ cup caramelized sugar ( ¾ cups sugar boiled in ½ cup water )
Instructions1. Beat the egg yolks and add the milk, sugar and dayap rind. Mix Thoroughly.
2. Strain the resulting mixture to make it fine; set aside. Pour caramelized sugar in a molder ( llanera). Follow with the eggyolk mixture.
3. Steam for 45 minutes to 1 hour until set. Remove from molds prior to serving.
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