Whisk the eggs gently so it won't create bubbles.
Add the milks - condensed and evaporated milk.
Mix them altogether.
Add the vanilla and mix it.
When everything is well combined, sieve the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles.
Gently pour the custard mixture over the caramel in the mold or ramekins.
Place the mold or ramekins in a baking dish then fill it with hot water. This is called water bath.
Bake for about 40 to 50 minutes at 170C / 350F or until an inserted toothpick comes out clean. Do not overcook.
Let it cool and refrigerate for at least an hour or overnight.
When it's ready to serve, run a knife around the edges around the custard to loosen it.
Place a serving plate on top of the ramekin, and quickly flip it over to release the custard with the caramel on top.
Enjoy the yummy homemade leche flan!