Leche Flan

Instructions

1. In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it caramelize to a golden brown.
2. Pour the caramelized sugar into a flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.
3. In a large bowl, whisk together egg yolks, condensed milk, evaporated milk, vanilla extract, and lemon zest until smooth.
4. Strain the egg mixture through a fine sieve to remove any lumps.
5. Pour the strained mixture into the caramel-coated mold.
6. Cover the mold with aluminum foil and place it in a steamer.
7. Steam over medium heat for about 45 minutes to 1 hour, or until the flan is set and a knife inserted in the center comes out clean.
8. Remove the mold from the steamer and let it cool to room temperature.
9. Refrigerate the flan for at least 4 hours or overnight.
10. To serve, run a knife around the edges of the flan, invert onto a serving plate, and slice.

Prep

• Refrigerate the flan for at least 4 hours or overnight before serving.