For the caramel
1 cup of sugar
1/4 cup of water
For the custard
1 can of evaporated milk
1 can of condensed milk
Pinch of salt
2 egg yolks
2 tsp of vanilla
Heat the sugar and water in a small saucepan. Move the pan around until it gets to a nice golden brown.
Pour the caramelized sugar into your flan mold, moving the mold around to coat the bottom and sides.
Set it aside and let it cool completely. It will feel smooth and hard
In a bowl using a handheld mixer or a blender, mix together the eggs & egg yolks. Once combined, add your condensed milk, evaporated milk, salt and vanilla. Mix until well combined.
Pour the custard into your prepared mold with the hardened caramel.
Put your flan into an ovenproof dish or baking pan and fill with hot water about half-way up the sides creating a ban-marie. Bake for 50 minutes, uncovered at 350 degrees F.
Remove from the oven and water bath and let it cool completely, then refrigerate overnight, allowing it to set.
Run a knife around the edge, place on a serving platter and invert.