For the Caramel:

Divide sugar into 3 medium Llanera’s about 2 tbsp. each.

• Heat Llanera with sugar over low heat until sugar turns into honey color or golden brown.
• Let it cool, repeat process until done with 3 and set aside until needed.

Prepare Steamer:

• Bring 1.5 liters of water into a boil and turn heat to low. If you don’t have an aluminium foil to cover the Llanera, make sure you cover the Lid with a cloth to catch all the water drippings. This is will prevent your Leche Flan from becoming watery.

For the Custard:

• In a mixing bowl, combine egg yolks, condensed milk, evaporated milk and mix well. Add Ube powder mix well, at this point you can add violet food coloring if needed. (You can also use 1 tbsp. Ube extract or ¼ cup Ube Halaya).
• Strain custard mixture at least twice and divide into3 prepared Llanera’s.
• Cover with an aluminium foil and steam over low heat for about 25-30 minutes.
• To make sure it’s cooked, make a test, insert bamboo skewer in the center if it comes out clean, fire off.
• Transfer to a cooling rack and let it cool completely.
• Refrigerate Leche Flan to firm a little bit and for easy transfer later on.
• Run a knife at the edge of Llanera and flip your Flan on a serving plate or plastic container.
• Serve and Enjoy!