I tried this recipe and masarap siya, smooth ang leche flan
12 egg yolks (from large eggs)
1 can condensed milk
1 can evaporated milk
9 tablespoons sugar (brown)
**Para sa 3 llanera ito
In each llanera, place 3 tablespoons sugar. Set llanera over low heat until sugar is melted and golden. Using tongs, move llanera repeatedly over flames to prevent sugar from burning and to distribute melting liquid on bottom of mold . Remove from heat and allow caramel to cool and harden.
In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.
Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.
Never beat the egg-milk mixture but stir gently in one circular motion to prevent bubbles. The real secret to smooth and creamy leche flan is straining the egg-milk mixture with a cheesecloth before pouring into molds.