Ingredients:

1 cup sugar
15 medium eggs
3 cans evaporated milk plus sugar to taste
lime zest (grated dayap peel)

•In a 12 x 8 pyrex, caramelize cane sugar (enough to cover bottom of pyrex) until golden brown,
spread evenly and set aside to cool pre-heat oven to 350 degrees for 15 minutes.

In a mixing bowl beat 15 medium eggs (Yolks only, but if a coarser consistency
is favored one or two of the beaten egg whites may be added.) Add 3 cans of
evaporated milk and sugar (suit to taste). Mix until all sugar has dissolved.
I tend to add more sugar if I plan to serve it chilled.
However, please take into consideration the caramel, it will add on to the sweetness of the flan.
Add to mixture grated dayap (lime) peel. Pour mix onto pyrex over caramel.

Bake for one hour or until toothpick comes outclean.
To avoid burning of caramel place the pyrex into a bigger pyrex or
aluminum pan with water enough to reach the height of the pyrex
being used for baking the flan. Of course steaming it will be the best way to do it.

Kainan na!