• Don’t forget the llaneras or custard molds/ramekins. I use 2 llaneras (Pinoy oval-shaped tin molds) for this recipe. Have them at hand.

For the caramel topping

• To make the caramel, place the sugar and water in a shallow pan in medium heat. Stir the mixture and cook until the sugar melts and begins to boil. When it starts to really thicken, immediately pour the sugar on the tins/mold.  Divide it evenly between the molds (if using more than 1). Spread it until it covers the bottom of the molds. The caramel should harden immediately. Set aside.

For the custard

• Preheat the oven to 375 F/ 190 C.
• Whisk together the egg yolks in a big bowl. Add the rest of the ingredients. Mix well.
• Strain the egg mixture through a fine sieve into a large liquid measuring cup. Divide custard evenly among the prepared custard molds or ramekins. Place the molds in a baking dish big enough to hold all. Fill the pan with hot water (hot water from the tap is fine) up to half the height of the molds.
• Bake for about 30-35 mins. (Adjust the time depending on the size of molds being used). For my llaneras, 35 minutes is just right. The custard should have set nicely at this point. It will firm up more as you leave it overnight in the fridge.
• Cool completely on a rack and then refrigerate. Overnight refrigeration is recommended.
• To serve, run a thin knife around the mold and then invert onto a plate. Enjoy such creamy deliciousness!
• By the way, I used a heart cookie cutter to achieve the heart shape but you can of course use a heart-shaped mold if you have one.