Ingredients:

1 cup sugar, granulated

10 big yolks of eggs

1 can of sweetened condensed milk (14 ounces).

12 ounces of evaporated milk in one can.

Vanilla extract, 1 teaspoon

Water for the bath's water Source:

1 Instructions to get the caramel ready:

Over medium heat, add the granulated sugar to the pot.

As the sugar melts and caramelizes, stir it occasionally until it becomes smooth and golden brown.

Pour the caramel quickly into a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Pause for cooling and hardening.

2 Warm up the oven:

Turn the oven to 350 °F (175 °C).

3 Get the custard mixture ready by:

Egg yolks should be whisked together in a big bowl.

Add the evaporated milk and sweetened condensed milk, and vanilla essence gradually.

Once the mixture is smooth and thoroughly blended, continue whisking.

3 To filter the mixture:

For a silky smooth texture, pour the custard mixture through a fine-mesh sieve.

Fill the dish with caramelized mixture:

Pour the custard mixture gently over the baked caramel that has solidified.

4 Create a water bath:

Insert a larger baking or roasting pan into the baking dish once it has been filled.

Fill the larger pan with boiling water until it comes halfway up the sides of the baking dish containing the custard mixture.

5 Bake the dulce de leche:

Transfer the pans with caution to the preheated oven.

The custard should be firm around the edges but still jiggly in the center after baking for 45 to 50 minutes.

6 Refrigerate and cool:

After taking the baking trays out of the oven, carefully remove the baking dish with the custard from the water bath.

Leche flan should be allowed to cool to room temperature.

7 Serving:

To serve, loosen the leche flan by running a knife along the dish's rim.

To swiftly release the custard, place a serving plate on top of the dish.

Lift the baking pan gradually to let the caramel sauce drip onto the flan.