Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.

Separate yolks. Remove all white as possible.

Add evaporated and condensed milk.

Mix mixture with a spoon in one circular direction, avoiding building of “foams” in the mixture.

Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.

Cover the lineras tightly with aluminum foil.

Arrange lineras in a deep aluminum pan (ones used for roasting or those used for serving in buffets will do nicely) filled with water halfway of the lineras.

Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.

Cook in oven at 375°F for around 30-40 minutes. The water-bath is more like “steam-cooking” than baking. Insert a toothpick in the center to check if done.

Cool in the refrigerator for a few hours.