Pre-heat oven to 350F

Heat a saucepan in stovetop. Add the sugar. Continue to cook until is starts to melt. Adjust the heat to low and cook while gradually stirring until sugar turns into caramel.

Pour the caramel into individual ramekins or llanera (or whatever mold you are using). Let the caramel cool down. Set aside.

Beat the egg yolks in a mixing bowl.

Gradually add the condensed milk while beating.

Slowly pour the fresh milk into the mixing bowl and then add the vanilla extract. Beat until all the mixture becomes smooth.

Pour the mixture into each ramekin or mold with caramel. Cover the mold with aluminum foil.

Arrange the covered molds in a roasting tray. Note: it will be better if the molds are a bit elevated. You can place a short wire rack into the roasting tray and arrange the molds over the wire rack.

Pour boiling water into the roasting tray until the water level reaches 1 to 1 ½ inches.

Bake the leche flan for 50 minutes.

Remove from the oven. Let it cool down.

Transfer to a serving plate. Serve.

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