1 can (14oz/390g) evaporated milk
1 can (14oz/ 390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon
essence

For the caramel:
1 cup sugar
3/4 cup water

1) In a saucepan, mix the sugar & water.
Bring to a boil for a few minutes
until the sugar caramelize.
2) Pour the caramelized sugar into
aluminum moulds - you can use any
shape: oval, round or square. Spread
the caramel on the bottom of the
moulds.
3) Mix the evaporated milk, condensed
milk, egg yolks and vanilla by hand
or blender well.
4) Gently pour the mixture on top of the
caramel on the aluminum moulds.
5) Fill the moulds to about 1 to 1 1/4
inch thick.
6) Cover moulds individually with
aluminum foil.
7) Steam for about 20 minutes (the
traditional way to make Leche Flan is
by open-air steaming on either an
open cooking fire or stove top) OR
bake for about 45 minutes.
8) Before baking the Leche Flan, place
the moulds on a larger baking pan
half filled with very hot water.
9) Pre-heat oven to about 370 degrees
before baking.
10)Let cool then refrigerate.

11)To serve: run a thin knife around the
edges of the mould to loosen the
Leche Flan.
12) Place a platter on top of the mould
and quickly turn upside down to
position the golden brown caramel on
top.