Puerto Rican Flan de Vainilla (Edit recipe)

Caramel

1. In a medium saucepan over medium heat, combine sugar and water.
2. Stir gently until sugar dissolves, then keep stirring until you get a syrup consistency. Keep stirring and trust the process.
3. Add a few tablespoons of water if needed. The sugar will turn a golden amber color (about 8-10 minutes).
4. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside and allow it to harden while you prepare the flan custard.

Flan de Vainilla Custard

1. Preheat your oven to 350°F (175°C).In a large bowl, whisk or blend eggs, evaporated milk, sweetened condensed milk, vanilla extract, and salt until smooth. For an extra smooth texture, strain the mixture through a fine-mesh sieve to remove air bubbles.
2. Pour the custard mixture over the hardened caramel in the baking dish. Place the dish inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish.
3. Bake for 50-60 minutes or until the flan is set but slightly jiggly in the center.
4. Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
5. To serve, run a knife around the edges of the flan, place a plate over the baking dish, and flip it over to release the caramel sauce on top.