Art’s Leche Flan

8 egg yolks
1 can condensed milk
1 can evaporated milk
dark karo syrup or melted white sugar


Heat oven to 350.
Put dark Karo syrup or melted white sugar to about 1/8 inch in loaf pan. If using syrup, put in freezer until firm but not too hard.
Gently beat egg yolks (do not create bubbles) with fork using circular motion in mixing bowl.
Add condensed milk and mix gently (do not create bubbles) using same circular motion.
Put mixture in loaf pan with syrup and cover with aluminum fil.
Put loaf pan in in 9×12 container filled halfway with water.
Bake for one hour or so Check with toothpick. Toothpick comes out clean when flan is done.
Remove from oven. Let water cool down.
Refridgerate until ready to serve. To serve, flip the flan out of the loaf pan and let the syrup run over it.
This is flan as it is served in the Phillipines. It is sweeter and richer than Spanish flan.