5 egg yolks 2 eggs 1 can condensed milk 1 can water (from emptied condensed milk can) 1 tbsp vanilla extract 1/3 cup sugar
Note: The only thing i would change about the instructions is that instead of melting it in the oven, i would caramelize the sugar in a pan on top of the stove because it took a while to melt in the oven. Turn the stove to medium or high and just keep stirring the sugar to avoid burning the sugar and right when it’s all melted, coat your pyrex loaf pan with the caramelized sugar and spread it all over the bottom of the loaf pan. Then set it aside for when you’re ready to pour in the leche flan mixture.
The steps i included here are the ones i followed. The rest you can find through the link i provided.
1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated.
2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.
3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).
Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way.
7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.8. Open your oven and pull out the rack with the roasting pan (that has hot water on it). Position the leche flan’s pan into the center of the roasting pan9. Check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).10. Remember:For the first 45 minutes: 325 degrees Fahrenheit For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.12. Taking the Leche Flan out of its pan:Refrigerate the cooled-down leche flan until you’re ready to unmold it.Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.”