Leche Flan
Here are the ingredients and recipe:
3/4 cup sugar
1.25 oz. water (about 35mL)
5 egg yolks
2 eggs
1 (14 oz) can condensed milk (I measured around 414mL for this condensed milk –  you need 2 cans because the cans I bought is only 300mL from the stores)
1 (12 oz) evaporated milk    (I measured around 354mL )
1 tablespoon vanilla or vanilla extract
Prep:15min  ›  Cook:45min  ›  Extra time:8hr chilling  ›  Ready in:9hr 
Preheat the oven to 300 degrees.
In a medium saucepan, combine 3/4 sugar and water. 
Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. 
Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
In a blender, pour the rest of the ingredients and blend well. 
Scoop out most of the bubbles. 
**Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through.** Sometimes I don’t do this method, just use your judgment.
Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool completely before putting it in the fridge overnight (covered with foil or saran wrap).
To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!