1 x 395g can condensed milk
2 x 275ml evaporated milk
10 x egg yolks
2 tbs cumquat juice or lemon juice
2 tbs water
1/3 cup caster sugar (for caramel)
1. To make the caramel,combine sugar and water in a small saucepan over low heat. Cook for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour caramel into a 5cm-deep, 24cm (base) round cake pan. Set aside for 5 minutes to cool.
2. Meanwhile, whisk egg yolks, evaporated milk and condensed milk in a large bowl until combined. Stir in the cumquat juice. Strain the mixture and pour into the prepared cake pan. Cover with foil.
3. Place crème caramel in the steamer (make sure that it is boiling hot). Cook for 45-60 minutes or until a skewer inserted comes out clean. Set aside to cool. Place in the refrigerator for 1-2 hours or overnight. Invert onto a serving plate. Serve with your favourite fruit.
Note: You can bake the creme caramel in the oven over 180 degrees Celcius.
Place the cake pan in a large baking dish. Pour boiling water into baking dish until halfway up the sides of the baking pan. Bake for 30 minutes or until just set.
In the Philippines, leche flan, or caramel custard, is a popular dessert served during celebrations or special occasions. If you are looking for something creamy and luxurious, this is the perfect dessert for you!