Caramel
1 cup sugar
1/4 cup water
Custard
1 can evaporated milk
1 can condensed milk
12 egg yolks
1 teaspoon vanilla
Preheat oven to 325 degrees.
In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming.
Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.
Strain the egg mixture slowly while pouring into the caramel lined flan mold.
Put molds in a bigger tray/baking pan filled with water.
Bake in oven for one hour or until mixture is firm.
Cool before unmolding on a platter.
