1 cup sugar
1/4 cup water
12 egg yolks
2 cans evaporated milk
1 can condensed sweetened milk
1 teaspoon vanilla
Carmelize sugar in a sauce pan by boiling it with the water and stirring continuously over medium heat until sugar is melted. Pour sugar syrup into flan mold (similar to a tart pan), 9-inch round cake pan, or custard cups, tilting the mold/pan/cups to make sure the whole surface is covered. Cool at room temperature only, do not refrigerate or freeze.
In a large bowl, combine all custard ingredients. Best to stir up the yolks first with a whisk, then stir everything lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring batter into caramel-lined mold/pan/cups. Preheat oven to 325 degrees. Cover the filled item(s) with tin foil. Put item(s) in a bigger tray filled with water. Bake in oven for one hour or until mixture is firm. Cool before unmolding upside-down on a platter. The caramel should be a clear syrupy glaze. Refrigerate if desired. Cut into wedges to serve with mint or other garnishment.
Note — This dessert can be made a day or two ahead as long as it is kept well-chilled in the item it was cooked inside, flipping the custard upside down on desired platter when ready to serve.