Leche Flan for Halo-Halo

Name: Leche Flan for Halo-Halo
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT7H50M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 1/2 cup sugar; 6 large egg yolks, at room temperature; One 12-ounce can evaporated milk; 1/2 cup sweetened condensed milk; 1/2 teaspoon vanilla bean paste; Boiling water, as needed

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Level: Easy

Total: 7 hr 50 min (includes cooling time)
Active: 30 min

Yield: 6 to 8 servings

This sweet and creamy Filipino dessert is made of a rich egg custard with a delicious layer of caramel on top. Although similar to other flans and the classic French crème caramel, it’s made with evaporated milk and condensed milk rather than cream or regular milk. It’s famous as a dessert on its own but bite-size pieces are also a popular addition to the icy Filipino treat halo-halo.

Level: Easy

Total: 7 hr 50 min (includes cooling time)
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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1/2 cup sugar

6 large egg yolks, at room temperature

One 12-ounce can evaporated milk

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla bean paste

Boiling water, as needed

Directions

Place a small saucepan over low heat. Gradually add a heaping tablespoon of sugar at a time, slowly swirling it and allowing it to melt before adding the next tablespoon. Watch carefully to avoid burning. When all the sugar is completely melted, continue to cook until the syrup becomes a rich, dark caramel color, about 16 minutes. 
Carefully pour the caramel into an 8-inch-square metal baking pan. Tilt the pan to evenly coat the bottom. Allow to cool completely, about 20 minutes.  
Position an oven rack in the center of the oven and preheat to 350 degrees F.
When the caramel is cool, slowly whisk together the egg yolks in a medium bowl, then add the evaporated milk, condensed milk and vanilla bean paste. Whisk gently to avoid incorporating air bubbles into the custard. Pour the custard through a fine-mesh sieve into the cake pan. Lightly tap the pan on the counter to release any air bubbles. 
Place the square cake pan into a larger roasting pan. Place the roasting pan in the center of the oven. Carefully pour enough boiling water into the roasting pan so the water comes about a quarter of the way up the baking pan. Bake until the custard is set around the edges and the center of the custard jiggles when you carefully shake the pan and a toothpick inserted in the center comes out clean, about 1 hour.
Remove the cake pan from the water and allow the custard to cool to room temperature. Cover and refrigerate for at least 5 hours and up to 4 days.  To serve, run a knife around the edges of the pan to loosen the flan. Invert the pan over a platter to release the flan and caramel.