Leche Flan

17 whole eggs

3 cups sugar

4 ½ cans evaporated milk

¾ tbsp calamansi

1. In a llanera, put 1 tbsp sugar. Melt over low fire and spread evenly. Let it cool. Set aside.

2. In a stockpot, mix all the solid ingredients first, then, make a hole in the center. Pour liquid ingredients into the hole. Use an egg beater to whip all ingredients into a homogenous mixture. Strain. Pour in llanera and cover with aluminum foil. Arrange in a streamer.

3. Steam for 25 minutes over a low fire until the water in the steamer boils. Unload and let cool. Chill

CABALEN TIP: To achieve better leche flan texture, blend all ingredients well. Don’t rush. Whisk the ingredients together until there are no more lumps and you can’t distinguish between the ingredients.