Prepare the Caramel:

In a small saucepan over low heat, melt 1/2 cup sugar until it turns golden brown and becomes liquid. Stir occasionally to prevent burning. Once the caramel is ready, immediately pour it into the bottom of a llanera (or flan mold). Swirl the mold to coat the bottom evenly with the caramel. Set aside to cool.

Prepare the Custard:

In a large mixing bowl, whisk together the egg yolks, condensed milk, evaporated milk, and vanilla extract until well combined. Ensure the mixture is smooth and free of bubbles.

Strain the Mixture:

Strain the custard mixture using a fine-mesh sieve or cheesecloth to ensure a smooth texture, removing any chalaza (the stringy part of the egg).

Pour the Custard into the Mold:

Pour the strained custard mixture into the llanera over the caramel layer. Fill the mold without overfilling.

Steam the Leche Flan:

In a steamer, bring water to a boil. Place the llanera in the steamer and cover with a clean cloth. Steam for 45-60 minutes, or until the custard sets (use a toothpick to check).

Cool and Unmold:

Once done, remove the leche flan from the steamer and allow it to cool at room temperature. Refrigerate for at least 3-4 hours before serving. To remove the flan from the mold, run a knife around the edges and invert it onto a plate.

Serve and Enjoy:

Slice and serve chilled, enjoying the smooth, creamy texture and sweet caramel topping.