Cooking Instructions
01
Make caramel by melting sugar with water in a llanera over low heat until amber. Swirl to coat the pan. Let cool.
02
Whisk egg yolks until smooth. Add condensed milk, evaporated milk, and vanilla. Mix gently — do not add air.
03
Strain the mixture through a fine sieve twice for a silky smooth result.
04
Pour into the caramel-lined llanera. Cover tightly with foil.
05
Steam over low heat for 30 to 35 minutes until just set. Cool completely then refrigerate for at least 2 hours before inverting onto a plate.