Egg-yolk flan

Immersion-blend the condensed and evaporated milk with the yolks until smooth.

Caramelize the brown and white sugar slowly on the stove until deep brown; line the bottoms of two round cake pans and chill in the freezer.

Strain the egg mixture through a fine mesh sieve into the pans and bake at 325 degrees around two hours, checking.

The first flan was left in about four and a half hours and over-caramelized; the remake was baked in a water bath and watched, coming out with a slight wobble in the middle.