Leche Flan

Mix the Custard: In a large mixing bowl, gently whisk the egg yolks. Slowly pour in the condensed milk, evaporated milk, and vanilla extract. Whisk gently in a circular motion to combine without creating too many air bubbles.

Strain the Mixture: Pass the custard mixture through a fine-mesh strainer or cheesecloth at least twice. This crucial step removes any chalazae or unmixed egg bits, ensuring a silky-smooth texture.

Pour into Molds: Pour the strained custard mixture into the caramel-lined llaneras, filling them about 3/4 full. Cover each llanera tightly with aluminum foil.

Steam: Place the llaneras in a steamer over gently simmering water. Steam on low heat for 40-45 minutes. (Low heat prevents the eggs from scrambling and keeps the flan smooth).

Chill and Unmold: The flan is done when a toothpick inserted comes out clean but the center still jiggles slightly. Let it cool completely, then refrigerate overnight. To serve, run a thin knife around the edge and invert onto a serving plate.