Timeless Filipino Leche Flan

Prepare the caramel: In a 9x5 inch (23x13 cm) metal loaf pan or llanera, melt 1 cup of granulated sugar over low heat on the stovetop. Continuously swirl the pan until the sugar fully melts and turns into a golden amber caramel. Carefully tilt the pan to coat the bottom and sides evenly, then set aside to cool and harden.

Prepare the custard mixture: In a large bowl, gently whisk the 12 egg yolks. Do not create too many bubbles. Gradually add the 1 can of condensed milk, 1 can of evaporated milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Mix until just combined and smooth.

Strain the custard: Pour the custard mixture through a fine-mesh sieve into a separate bowl. This step removes any chalazae or undissolved bits, ensuring a silky-smooth flan. Discard any solids left in the sieve.

Pour into the mold: Carefully pour the strained custard mixture over the hardened caramel in the prepared loaf pan. Cover the pan tightly with aluminum foil.

Steam the flan: Place the covered loaf pan into a larger pot or steamer with about 1 inch of simmering water. Ensure the water level does not reach the top of the flan pan. Steam over medium heat for 50-60 minutes, or until a knife inserted into the center comes out clean. Replenish water as needed to maintain a consistent simmer.

Cool and chill: Carefully remove the flan from the steamer. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow it to set firmly.

Unmold and serve: To unmold, run a thin knife around the edges of the pan. Place a serving plate upside down over the pan, then quickly and carefully invert the flan onto the plate. The caramel will now be on top, cascading down the sides. Slice and serve chilled.