Prepare the caramel

Cup of Yum
1. Place the sugar in the baking dish and tap to even out. Drizzle the water all over the sugar. Place it in the microwave and cook at high power for 3 minutes or longer until it turns into a deep golden syrup. Take it out (use pot holders) and tilt to spread and cover evenly. Set aside for later.
2. If using llanera, add the sugar and water to the llanera and place directly over the stove,tilting it around using tongs so it will not burn.

Make the flan

1. In a large bowl, add the eggs and slowly beat them with a fork or whisk. Try not to beat too fast and create a lot of bubbles.
2. Gradually add the evaporated milk and condensed milk while continuously stirring. Lastly, add the vanilla extract and mix.
3. Sieve the mixture with a strainer to get a smoother texture.
4. Pour the mixture into the prepared baking dish or llanera. Tap the mold several times on a flat surface to get rid of trapped bubbles. Cover the top of the baking dish with aluminum foil.

Cooking the leche flan

1. TO STEAM- Put enough water in the bottom pot of a steamer and bring to a boil over medium heat. Once it starts to boil, lower the heat to have a gentle simmer, this is important for a smooth flan.
2. Place the flan in the steamer basket and steam for 40-50 minutes. (do the toothpick test)
3. TO BAKE- Place the filled llanera or mold in a hot water bath and bake in the oven at 160°C/320°F for about 30 minutes or until an inserted toothpick comes out clean.
4. Do not overcook or they will start to create tiny holes.
5. Once cooked, let them cool down. Chill in the fridge for at least an hour or overnight. When ready to serve, run a knife around the inner edges to separate the flan from the mold. Place a serving plate top-side down over the llanera and flip them over to transfer.