Separate the egg yolks from the whites, ensuring only the yolks are used for this recipe. Transfer the yolks into a large mixing bowl and whisk them thoroughly with a fork or egg beater until smooth and uniform.

Pour in the condensed milk and stir until well combined. Add the fresh milk and vanilla extract, blending the mixture to achieve a silky consistency.

Place the mold (llanera) on a stovetop over low heat. Add the granulated sugar, stirring continuously until it melts and transforms into a golden caramel. Ensure the caramel is spread evenly across the bottom of the mold. If a llanera is unavailable, small round pans work well as substitutes.

Allow the caramel to cool for about 5 minutes before pouring the egg and milk mixture over it. Cover the mold tightly with aluminum foil to prevent steam from entering during cooking.

Steam the mold with the mixture over medium heat for 30 to 35 minutes or until the flan sets and a knife inserted in the center comes out clean.

Remove the mold from the steamer and let it cool to room temperature. Refrigerate the flan to allow it to firm up and enhance its flavor.

To serve, gently loosen the edges with a knife, invert the mold onto a serving plate, and let the caramel sauce drizzle over the flan. Serve chilled as a delightful dessert and enjoy.