Leche Flan

Yesterday, I celebrated my 21st birthday with my grandma, my dog, my two siblings and Rose, our helper. Apparently, my parents were out again. I would have wanted a sumptuous and gluttonous dinner; but because they weren't there to cook for me, buy me dinner or take me out, I decided to bake and cook for my own birthday!

Here's one of the dishes I made. This is Van's favorite! When I was in high school, I also "attempted" to make one for Phoebe's birthday. I really really love Leche Flan! Among all desserts, this is my "best friend."
Ingredients:
Eggs (4 whole eggs or 6 yolks)
Condensed Milk (1 can)
Water (1 cup)
Sugar (6 tablespoons)

• You can use whole eggs or pure egg yolks. If you want a softer Flan, use whole eggs; if you want a creamier Flan, use egg yolks. If you choose to make the latter, use a yolk separator. Furthermore, do not throw away the "egg white," you can lather it in your face to provide a soothing and natural face lift. You can also use it to make puto, white icing, etc. Also, if you want a creamier Flan, you can reduce the amount of water you put.

• Beat the eggs and pour the milk. A hand beater/mixer (see picture1 below) is a must-have in baking.

• However, I prefer using an electrical mixer (see picture2 below). If you really want to "get serious" in baking, buy this device. I don't think it's expensive.

• After mixing, pour it in a molder with caramelized sugar and steam for 20 minutes. If you don't have a steamer, you can use the rice cooker! The Flan is cooked when: (1) of course, when it has hardened and (2) if you prick it with a toothpick, the egg/milk mixture will not stick. Invert the molder and Tada! You have your Flan.