Place 2 tablespoons of sugar in each llanera. Caramelize over low heat, gently swirling the mold until the sugar melts and turns golden brown. Set aside to cool.

Place the egg yolks in a large mixing bowl and gently whisk.

Add the condensed milk and evaporated milk. Mix slowly to prevent air bubbles from forming.

Add the vanilla extract and gently combine.

Strain the mixture through a fine-mesh strainer twice for a smoother and creamier texture.

Slowly pour the custard mixture into the caramelized llaneras, filling each to about 80% full.

Cover the llaneras tightly with aluminum foil to prevent water droplets from falling onto the custard.

Bring the water in a steamer to a boil before adding the llaneras.

Place the covered llaneras in the steamer and immediately reduce the heat to the lowest setting.

Steam for 30 minutes.

Turn off the heat and leave the llaneras in the steamer for another 20 minutes to finish cooking with the residual heat.

Check for doneness by inserting a toothpick into the center. It should come out clean.

Remove from the steamer and allow to cool.

Refrigerate for at least 4 hours before unmolding.

To serve, place a plate over the llanera and carefully flip it over. Let the leche flan slide onto the plate with the caramel syrup flowing over the top.

Serve chilled and enjoy!