Leche flan is similar to French creme brulee and custard. I rarely make it because I find it difficult to make the caramel.
In the regular Filipino way of cooking leche flan, sugar is directly placed in llanera (leche flan container) under the stove. However, I always burned my sugar.
After several trial and error, I finally found a better way though it takes a little longer. I mix sugar with water in low to medium heat. Remove the caramel from the heat when it is just light amber and it will darken as it cools.
