- 10 egg yolks
- 1 can (12 oz) evaporated or fresh milk
- 1 can (14 oz) sweetened condense milk
- 1 tsp vanilla extract
- 1 tsp key lime zest
- 9 Tbsp granulated sugar
INSTRUCTIONS:
- Scoop 3 tablespoons of sugar in each llanera or flan molds. Place the llanera on top of stove under low heat. When the sugar starts to liquefy, using tongs, turn the llanera in a circular motion to prevent the sugar from burning and let them carmelize evenly. Remove from heat once all granules has turned liquid and is light brown. Set aside.
- Place the egg yolks in a bowl, and slowly beat them with a fork. Try not to beat too fast and create bubbles. Slowly add the condense and evaporated milk into the egg while continuously stirring. Lastly add the vanilla extract and zest from key lime and stir a couple of times more until all is well blended. Sieve the mixture with a strainer to remove undissolved bits.
- Pour the egg-milk mixture on each mold and steam for 30 minutes or until inserted toothpick comes out clean. Let them cool down and then place in the fridge.
Source: Foxy Folksy
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