• Preheat the oven to 350° degrees.

Caramel Sauce

• In a saucepan over medium-high heat, add the sugar and melt.

  Stir every few seconds with a wooden or plastic spoon.
• Once the sugar begins to melt, lower the heat.

  The sugar will get clumpy, this is normal. It will smooth out as it melts.
• Once the sugar has COMPLETELY melted, carefully and quickly pour the caramel sauce into the mold you will be using for the flan before it hardens.

  *Caution* Be careful when pouring the sugar into the mold, it is very hot and can cause a painful burn if it splatters.
• Swirl the pan to layer the sauce on the bottom of the pan.
• Have the larger mold ready that you will be using for the water bath (baño de Maria) for the flan.

Making the Flan Mixture

• Add the eggs, evaporated milk, condensed milk, and vanilla extract to a blender and blend until smooth.
• Pour the mixture into the flan mold and cover it with aluminum foil.

  Note: You may notice that the sugar will make a crackle sound as you are pouring the mixture into the pan. This is normal.
• Place the flan mold inside the larger (water bath) mold.

  *The flan mold will be sitting inside the water bath.
• Add hot water to the larger mold. The water should come up the sides of the flan mold about half way.
• Carefully place the molds inside the oven and bake for 1 hour.
• After 1 hour, insert a toothpick in the center of the flan. If it comes out clean, the flan is done.
• Remove the flan from the oven and then remove it from the water bath.
• Allow the flan to cool and set for one hour on the kitchen counter.
• After an hour, cover the flan with aluminum foil and place it in the refrigerator to chill for at least 4 hours or overnight.

Serving

• After the flan has chilled, remove it from the refrigerator and run a batter spatula or knife along the edges of the pan to help loosen the flan.
• Invert a serving plate over the flan mold.

  Holding it tightly, quickly turn it over. (Use a plate or platter that has rimmed edges so that when you flip the flan over, the caramel sauce doesn't pour off the sides.)

  Gently, shake the mold to release the flan.
• Cut into individual slices to serve and top each serving with caramel sauce.

  *If you like a firmer, denser flan, check the post for further instructions or the notes section below.