01 -
Heat sugar in a pot over medium-low heat until melted and golden in color, stirring occasionally.
02 -
Pour caramel into a flanera and tilt to evenly coat the bottom and sides. Let it cool.
03 -
Blend eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
04 -
Pour the custard mixture into the cooled, caramel-coated flanera.
05 -
Place flanera into a larger baking dish and pour hot water around it until halfway up the sides.
06 -
Bake in a preheated 350°F oven for 50–60 minutes or until a knife inserted in the center comes out clean.
07 -
Remove from oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 1 hour.
08 -
Run a knife around the edges, place a plate over the flanera, and invert to release the flan onto the plate.