Flan Recipe

Preheat your oven to 350°F (175°C) and place an 8-inch round cake pan or pie dish next to your stove.
Make the caramel by combining 1 cup of granulated sugar and 1/4 cup of water in a small, heavy-bottomed saucepan over medium heat. Stir only until the sugar dissolves, then swirl the pan occasionally until the syrup turns a deep amber color, about 10-15 minutes.
Immediately pour the hot caramel into the cake pan, tilting it to coat the bottom evenly. The caramel will set very quickly into a hard layer.
In a large bowl, gently whisk 4 large eggs until just combined. Whisk in the entire can of sweetened condensed milk, the entire can of evaporated milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until the mixture is completely smooth.
Pour the custard mixture over the hardened caramel in the cake pan. Place this pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan to create a water bath.
Bake for 50-60 minutes, or until the flan is set around the edges but still has a slight jiggle in the center when you gently shake the pan.
Carefully remove the flan from the water bath and let it cool completely on a wire rack for 1 hour. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
To serve, run a thin knife around the edge of the pan to loosen the flan. Place a large serving plate upside-down over the pan and quickly flip it over. Gently lift the pan to reveal the flan with the caramel sauce now on top.

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