Caramel Custard / Leche Flan

Last night, I baked an Angel Cake which consist 12 egg whites.  So, leftover egg yolks & I'm not sure what to do with these egg yolks.  Till my helper came over to clean my house once a week and I told her that I had so many egg yolks left.  She told me to do Philippine's Leche Flan and give me her recipe.  Tell you the truth, I never heard Leche Flan till I make it then I realized there's another word called "Caramel Custard".....Give a try as it so easy & taste heavenly..mmmm....

Custard:

12 egg yolks

1 can condensed milk

1 can evaporated milk

1 tsp vanilla essence

Caramel:

¾ cups sugar

¼ cup water

Directions:

1. In a sauce pan, dissolve sugar & water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the mould and make sure to coat all the parts of the pan.
2. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk and vanilla.  Use a whisk to mix thoroughly but gently to prevent bubbles from forming.
3. Use a sieve & pour the mixture in a mould & cover it with an aluminum foil, so that the moisture from the steam won’t get into the pan as it will become watery.
4. Steam cook for 40-45 minutes or until knife inserted in the center comes out clean.   Let the custard cool at room temperature, then refrigerate for several hours before serving.   Carefully invert unto a serving dish, let the caramelized sugar flow over the custard.