Classic Creamy Flan with Caramel Sauce

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden brown color, about 8-10 minutes. Be careful not to burn it.

3.Quickly pour the caramel into a round 9-inch cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

4.In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until well combined and smooth.

5.Pour the milk mixture over the hardened caramel in the cake pan.

6.Place the cake pan inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan, creating a water bath.

7.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.

8.Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.

9.To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel sauce will flow over the top.