110 g( ½ cup) caster sugar
395g can condensed milk
375ml can evaporated milk
Preheat oven to 180°C. Place the sugar in a saucepan and cook, swirling pan occasionally but not stirring, over a medium-high heat for 3-4 minutes, or until the sugar is a deep amber caramel.
Pour into a llanera (a shallow, oval-shaped pan traditionally used in leche flans) for an attractive finish. A loaf pan or individual ramekins work just as well.
Beat the eggs in a bowl, adding in the condensed and evaporated milk, until well combined. Strain through a fine sieve into the pan, then cover tightly with foil.
The next step is to bake it in a bain-marie. Place the pan in a roasting pan and fill with boiling water to reach halfway up the side of the pan. Bake for 1 hour or until firm.
Remove from the oven and set aside to cool. Refrigerate to firm.
Run a knife around the flan, then invert onto a platter. The hard caramel base will have liquefied to form a runny caramel coating. Cut into slices and serve.