Caramel Flan

Preheat the oven to 350°F (175°C).

Prepare the caramel sauce by melting 1 cup of sugar in a saucepan over medium heat until it turns into a deep amber color.

Pour the caramel sauce into a flan mold or individual ramekins, making sure to evenly coat the bottom.

In a separate bowl, whisk together 4 eggs, 1 cup of condensed milk, 1 cup of evaporated milk, and 1 teaspoon of vanilla extract until well combined.

Pour the custard mixture into the flan mold or ramekins over the caramel sauce.

Place the flan mold or ramekins in a larger baking dish and fill the dish with hot water halfway up the sides of the flan mold or ramekins.

Cover the baking dish with aluminum foil and carefully transfer it to the preheated oven.

Bake for approximately 1 hour or until the flan is set but still slightly jiggly in the center.

Remove the flan from the oven and let it cool to room temperature.

Refrigerate the flan for at least 4 hours or overnight to ensure it is completely chilled and set.

To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the mold or ramekin and carefully invert it to release the flan with the caramel sauce on top.