• Start by preheating your oven to 350°F (175°C).

For Caramel

• Heat the sugar in a heavy saucepan over medium heat
• Stir continuously until the sugar dissolves and transforms into a golden amber color
• Immediately pour the caramel into your flan mold or 9-inch baking dish, swirling to coatthe bottom and sides before it hardens

Creating the Custard

• Combine the sweetened condensed milk, evaporated milk, eggs, vanilla, and salt in a large bowl
• Whisk everything together until smooth and perfectly blended
• Pour through a strainer directly into your caramel-lined dish to ensure silky texture

Setting up Water Bath

• Place your flan dish inside a larger, deeper baking pan
• Pour hot water into the outer pan until it reaches halfway up the sides of your flandish

Baking Process

• Carefully transfer your water bath setup to the oven
• Bake for 50-60 minutes, until the flan is set around the edges but maintains a gentle jiggle in the center

Cooling Period

• Let the flan cool completely at room temperature
• Refrigerate for at least 4 hours, though overnight is ideal for the best flavor development

The Perfect Presentation

• Gently slide a knife around the edge to release the flan
• Place your serving plate face-down over the dish
• In one swift motion, flip everything over
• The flan will release, with the caramel sauce cascading beautifully over the sides