AMIEs MOCHA LECHE Flan

Preheat the oven to 160ºC (325ºF).

Combine sugar and water in a saucepan. Bring to a boil and stir continously until the syrup turns golden brown. Pour the syrup into molds, making sure the mold surface is well covered and allow the syrup to harden.

Combine all the custard ingredients thoroughly in a large mixing bowl. Pour gently into the caramel molds. (We can use one large baking mold or 8 small baking molds.) Cover the molds with aluminum foil; place in a "bain-marie" or place the molds in a pan with enough water to submerge the molds halfway.

Bake in the oven for 1 hour until the mixture becomes hard and firm. Let it cool.

Refrigerate for at least 3 to 4 hours. Before serving, let a knife run along the edge of the mold to loosen the caramel syrup. Put into a serving dish; serve, share and enjoy!

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