Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Prepare a large roasting pan for the water bath and a pie dish for the flan.

2. Make the Caramel

1. Heat the sugar in a small saucepan over medium heat, stirring constantly until it melts and turns a golden amber color.
2. Quickly pour the caramel into the bottom of the pie dish, swirling to coat evenly. Set aside to cool.

3. Blend the Egg Mixture

1. In a blender, combine the eggs, evaporated milk, sweetened condensed milk, and vanilla extract.
2. Blend for about 2 minutes until smooth and fully combined.

4. Strain and Pour

1. Pour the mixture through a fine sieve into the prepared pie dish over the cooled caramel.
2. This step ensures a silky texture by removing any lumps.

5. Prepare the Water Bath

1. Place the pie dish into the roasting pan.
2. Carefully pour hot water into the roasting pan, filling it until the water reaches halfway up the sides of the pie dish.

6. Bake the Flan

1. Transfer the roasting pan to the oven and bake for 40–50 minutes, or until the flan is set but still slightly jiggly in the center.
2. Remove from the oven and allow the flan to cool in the water bath for 10 minutes.

7. Chill the Flan

• Transfer the pie dish to the refrigerator and chill for at least 2 hours, preferably overnight.

8. Unmold and Serve

1. Run a knife around the edges of the flan to loosen it.
2. Place a large plate over the pie dish, flip it quickly, and let the flan release.
3. The caramel will flow over the top, creating a glossy finish. Serve chilled and enjoy!