In a light-colored saucepan over medium heat, add ¾ cup sugar without stirring.

Let it melt gently until it turns golden brown.

Swirl the pan occasionally (do not stir) for even melting.

Once the caramel reaches a rich amber color, quickly pour it into your flan mold or llanera.

Immediately tilt the mold to coat the bottom evenly with caramel. Set aside to cool and harden.

In a large bowl, whisk 10 egg yolks gently until just combined (avoid creating bubbles).

Add 1 can condensed milk, 1 can evaporated milk, and 1 teaspoon vanilla essence.

Mix gently until smooth and fully incorporated.

Optional: Strain the mixture through a fine mesh sieve to remove any egg bits and ensure a silky texture.

Pour the custard mixture slowly over the hardened caramel in the mold.

Cover the top of the mold tightly with aluminum foil.

Preheat your oven to 325°F (160°C).

Place the mold inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the flan mold.

Carefully place everything in the oven and bake for 45 to 55 minutes, or until a knife inserted in the center comes out mostly clean.

Remove the mold from the oven and water bath. Let it cool at room temperature.

Once cooled, refrigerate for at least 4 hours or overnight for best results.

Run a thin knife around the edges of the flan to loosen it.

Place a serving plate over the mold and carefully flip it upside down.

Gently lift the mold to reveal the golden caramel topping cascading over the flan.