Caramel Custard Flan

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for optimal results.

Melt sugar in a medium-sized saucepan over low-medium heat, stirring constantly until it reaches a smooth, golden consistency. Be cautious when pouring the hot syrup into a 9-inch round glass baking dish, ensuring it evenly coats the bottom; set the dish aside for later use.

In a large mixing bowl, whisk eggs until they become light and fluffy. Combine the eggs with sweetened condensed milk, evaporated milk, and a hint of vanilla extract; blend until the mixture is smooth and well combined. Gently pour the egg mixture over the caramelized sugar in the baking dish; place a deep roasting pan around it to catch any spills.

Carefully pour in enough hot water to cover the dish by about an inch, making sure not to overflow. Then, bake the flan in a preheated oven until it's just set with a slight wobble in the center. Check on it after 55 minutes, as it may require additional time to achieve perfection.

Once the flan is done, remove it from the oven and carefully transfer the baking dish to a wire rack for cooling. Allow it to cool down to room temperature, then cover it with plastic wrap to prevent a skin from forming. Refrigerate the flan for at least 3 hours or up to 3 days, depending on your schedule.

When serving, use a knife to loosen the edges of the flan; carefully invert it onto a rimmed serving plate, allowing the caramel sauce to flow freely over the top.