Place 2 tbsp. of granulated sugar in each llanera or mold. Set the llanera on the stovetop over low heat to dissolve the sugar.
6 tbsp granulated sugar
Once the sugar completely dissolves, hold the llanera using a tong to tilt and distribute the caramel at the bottom of the mold. Set aside to let it completely cool down.
Pre-heat oven at 180°C or 356°F. While pre-heating oven start with the custard mix.
In a bowl, add egg yolks then beat with a wire whisk until all of the yolks are broken.
10 egg yolks
Add the vanilla sugar, lemon rind, condense milk, and evaporated milk then mix well. Don’t over mix to avoid forming bubbles.
397 grams or 1 can condense milk, 5 grams or 1 tsp vanilla sugar or vanilla extract, 1/4 tsp lemon rind, 410 grams or 1 can evaporated milk
Using a cheese cloth or fine mesh strainer, strain the custard mixture into another bowl to remove bubbles.
Pour the custard mix into llanera with caramelized sugar (approx. 3/4 full). Cover molds with aluminum foil. Let it sit for 5 mins to rest before baking.
Arrange the molds with custard in a deep baking pan or roasting pan then pour hot water in the baking pan until it reaches half of the molds.
Bake at 180°C or 356°F for 1 hour in “bain marie” or water bath method or until inserted tooth pick comes out clean. .
Removed the llanera from steamer and let it cool complete and refrigerate for best result. Serve and enjoy. Bon appetit!