A dense, custardy Filipino take on caramel flan, made rich with condensed and evaporated milk and steamed until silky. The centrepiece dessert of Filipino fiestas and Noche Buena, the Christmas Eve feast.
Make the caramel
Melt the sugar in the flan moulds over low heat, tilting to coat the base, until it turns amber.
Mix the custard
Whisk the egg yolks gently, without whipping in air bubbles, with the condensed milk, evaporated milk and vanilla until smooth.
Strain the custard
Strain the mixture through a sieve into the caramel-lined moulds to remove any lumps and bubbles.
Steam the flan
Cover the moulds with foil and steam over gently simmering water for forty-five minutes until just set but still a little wobbly in the centre.
Chill thoroughly
Cool to room temperature, then chill in the fridge for at least four hours so the custard firms up and the caramel loosens into sauce.
240 minUnmould and serve
Run a thin knife around the edge, invert each flan onto a plate so the caramel sauce pools on top, and serve cold.
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