In each llanera, place 3 tablespoons of sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melted sugar on the bottom of the mold. Remove from heat and allow caramel to harden. Set aside.
In a medium-sized bowl, combine egg yolks, evaporated milk, and condensed milk. Gently stir until blended then strain. Pour strained mixture into prepared llaneras.
Cover the llaneras with foil. Arrange the llaneras in the steamer. Steam it for 30 to 40 minutes, or until the toothpick comes out clean. Set aside to chill.
In a jug combine warmed milk and yeast, mix and let it foam up for 5-10 minutes.
In the bowl mix together flour, sugar, salt, and nutmeg until well combined.
Add melted shortening and egg to milk and yeast and mix to combine. Add mixture to the flour mixture, knead it for 5 to 7 minutes.
Grease bowl with oil and add dough, brush the top of the dough and cover with plastic wrap and a kitchen towel and let it rise for 2 hours
Sprinkle a little bit of flour in your work surface and roll out dough to 1/2 inch thick, cut donuts with a round cutter. Place donuts on a baking sheet, cover, and let it rise for 30-45 minutes.
Once donuts doubled again, start frying them on hot oil over medium heat until golden brown on both sides. Remove from oil and place them on a cooling rack.
Make a hole in the center of the doughnut, cutting until just halfway through.
Spread a layer of ube halaya along the inside of the doughnut.
Place the Leche flan in the center. To serve you can dust t with powdered sugar.
Servings 0