I EXIST…LiFe as it is…

Ingredients
Caramel:
3/4 cup dark brown sugar
1/4 cup water

Custard:
10 egg yolks
1 can evaporated milk (I prefer to use carnation brand)
1 can condensed sweetened milk (I prefer to use carnation brand)
1 teaspoon vanilla flavour

Cooking Instructions
Caramel:
Carmelize sugar in a sauce pan by boiling it with the water and stirring continuously over medium heat until sugar is melted. Pour sugar syrup into flan mold (similar to a tart pan), round cake pans (using square brownie pan now hehehe), or custard cups, tilting the mold/pan/cups to make sure the whole surface is covered. Cool at room temperature only, do not refrigerate or freeze.

Custard:
In a large bowl, combine all custard ingredients. Best to stir up the yolks first with a whisk, then stir everything lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring batter into caramel-lined mold/pan/cups. Preheat oven to 325 degrees. Cover the filled item(s) with tin foil. Put item(s) in a bigger tray filled with water. Bake in oven for one hour or until mixture is firm. Or you can use a steamer if you don’t have an oven. Steam it for an hour. Cool before unmolding upside-down on a platter. The caramel should be a clear syrupy glaze. Refrigerate if desired. Cut into wedges to serve.