Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden brown color. Quickly pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool.
3. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth.
4. Pour the egg mixture over the cooled caramel in the flan mold or ramekins.
5. Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold.
6. Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
7. Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
8. To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate, allowing the caramel to drizzle over the top.