Preheat oven to 350°F. Have an 8-inch round pan ready for the hot syrup.
Heat sugar in a pan set over medium heat. Using a rubber spatula, stir the sugar until melted and a golden brown. Remove from heat immediately so it won’t burn. Pour into the pan and tilt to cover the entire bottom of the pan with the syrup. Let cool completely before adding the custard.
1 cup granulated sugar
Add the eggs, sweetened condensed milk, evaporated milk, and vanilla to a blender and blend for 10 seconds. Or, place in a bowl and whisk gently.
4 large eggs, 14 ounces sweetened condensed milk, 12 ounces evaporated milk, 1 tablespoon pure vanilla extract
When the sugar has cooled, pour the custard through a sieve over the sugar.
Cover with aluminum foil and place in a large oven-safe pan. Pour water halfway up the sides.
Place in the middle of the oven and bake for 75 minutes.
Remove from the oven and carefully remove the pan from the water bath. It will be slightly jiggly, but will set up when cooled. Allow to cool on the counter for 1 hour.
Place in the refrigerator for 3 hour or overnight for best results. The longer it sits, the more the sugar dissolves creating a delicious sauce.
When the flan has cooled for the recommended time, go around the edge with a knife to separate the flan from the pan. Place a large plate upside down over the flan. Carefully flip the plate and flan over. The flan will slide out of the pan and the juice will cover the flan.
Slice the flan and serve with a large spoon of the syrup.
Store leftover flan in an airtight container in the refrigerator.