Break the eggs in a clean, dry mixing bowl. Whisk gently the eggs until it is well beaten. Add vanilla and mix thoroughly. Add a can of condensed milk and evaporated milk to your egg mixture. Mix thoroughly.

Strain the mixture about 2 to 3 times to separate some undesirable egg whites. Set aside.

In a sauce pan, caramelize sugar in low heat. Stir until it turns light brown.

Once it turns into light brown, turn off the fire. Transfer right away the caramel to leche flan molder or llanera to avoid crystallization of caramel. Spread the caramel evenly and let it cool for a bit.

Pour the egg mixture to leche flan molder or llanera with caramel for about ¾ full and cover it with aluminum foil. Transfer the leche flan onto the steamer. Steam for about 25-35 minutes in low heat fire.

After steaming, let it cool for a while. Place inside the refrigarator and chill it until ready to serve.

When the leche flan had completely set, run a knife around the edges of the leche flan.

Place a plate on top of the molder then flip it upside down and remove the leche flan molder or llanera.

Chill, Serve it and enjoy!