Classic Filipino Leche Flan (Smooth & rich custard w/ caramel topping)

Caramelizing the sugar

1. Distribute the sugar evenly between two medium sized llanera molds.
2. Use tongs to hold the llanera molds over the stove on medium-low heat and melt the sugar.
3. Move the llanera around and swirl the caramel as the sugar melts to prevent it from burning. DO NOT place the mold directly on top of the stove because it will burn very quickly.
4. The finished caramel should look golden brown and the sugar should be completely dissolved. Put the mold on the counter to cool for 5 minutes. Repeat with the other mold.

Making the leche flan

1. Preheat the oven to 375 °F, measure out the remaining ingredients.
2. In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk, and vanilla with a whisk.
3. Pour the liquid over a fine mesh strainer into another bowl to remove lumps.
4. Wrap the bottom of each of the leche flan molds with foil to prevent any accidental water seepage from the water bath into the molds.
5. Pour the mixture into the two llanera molds and distribute evenly.
6. Place the llanera molds into a larger sheet pan with high sides. Fill the sheet pan with water and leave about 20% of space from the top of the llanera mold. Be careful not to splash water into the llanera molds.
7. Carefully place the pan into the oven and bake for 20 minutes.
8. Check the firmness of the leche flan, if it’s firm and not jiggly you can remove it from the oven. If it’s slightly still jiggly when you touch the top, continue to bake for 2-5 more minutes. Finished leche flan should have a golden yellow color on the top.
9. Place the leche flan to cool on the counter for 30 minutes, then move it to the fridge to continue to set for one hour.
10. Use a sharp knife to run along the sides of the llanera mold, add a serving plate on top, and carefully and swiftly turn the llanera mold and plate upside down. Tap the bottom to release the leche flan from the mold. Serve either warm, or cold after refrigerating.