Creamy Leche Flan

Last Bite of Creamy Leche Flan

10 egg yolks
1 can condensed milk (396gms)
1 cup water
4 tbsp brown sugar + 2 tbsp water
1/2 tsp lemon extract
6 inches round pan
8 inches round pan

1. place the sugar and water into the 6 inches flan mold, heat the pan/mold under low heat until the sugar melts and caramelized, rotate the pan to coat the underlining edges remove from heat. ( it is normal that sugar may firm up when it cools down, this will prevent the flan mixture from mixing with the sugar when you pour it)
2. using a fork mix the egg yolk and condensed milk gradually add the water and lemon extract, mix thoroughly then pour the mixture through a strainer into the 6 inch pan. This will remove any residue, thus making the texture smooth.
3. place the 6 inches pan into the 8 inches pan with 1/2 cup water or the water should not be more than 1/4 of the total height of the bigger pan. Make sure when you put the inner pan the water will not overflow, neither should it be too close to the edge, when it boils the water will get into the flan. This procedure is not to boil the water to steam cook the flan but to keep the edge of the flan from drying and thus create an even cooking temperature.
4. Bake at 350F for 20 mins then lower the temperature to 300 for another 20 minutes. Do not over bake, center may appear wobbly as long as it is not wet it is fine.  Let it cool and keep in refrigerator this will further firm up the flan. The result will be very creamy flan. If you use another pan size make sure to adjust the cooking time, thinner flan needs lesser cooking time. thicker ones needs longer time.