best leche flan

here is the best leche flan i've ever tasted. quality, texture and flavor... all three are superb. courtesy of my best ate...

best leche flan

3 itik egg yellow (duck egg yellow)
2 cans condensed milk
1 can evaporated milk
white sugar to taste (optional)
rind from 2 dalayap fruits (native lime fruit)
brown sugar for the caramel
4 llanera (oval tins)

To make the brown caramel:
on each clean llanera add 2 tablespoons of brown sugar. place the llanera on top of an open flame. brown the sugar. evenly swirl the melted sugar to cover the bottom of the llanera. then set aside to cool and harden.

To make the flan:
mix the itik egg, condensed milk and evaporated milk in a bowl. add white sugar if you want it more sweet. The white sugar is only optional. You can make the flan without it as the condensed milk is already sweet.

strain on a fine sieve to remove lumps. equally distribute the flan mix to the 4 llanera. level of the llanera should not go over 3/4 of the tin to prevent overflowing.

cover the llanera securely with plastic wrap or a tight tinfoil preventing steam from getting into the tin during cooking.

in a pressure cooker, add water. water should be high enough preventing from drying up, but not boiling over and into the tins.

pressure cook in a very low fire for about 20 minutes.

set aside to cool. To serve, open gently the plastic covering of the tins. run a knife around the edges to loosen the flan from the tin. put a plate on top of the tin. gently and quickly flip over the plate together with the tin. gently remove the tin off the plate and from the flan revealing the golden brown caramel on the soft yellow flan.