In a small sauce pan over medium-low heat, cook sugar, stirring often, while the sugar melts. Cook sugar until it turns golden caramel color, this will take about 8 to 10 minutes and shouldn’t be hurried or it can burn. Once the sugar is the correct color, work quickly and pour it into a flanera (or a 8-inch round baking pan).Tilt the pan until the caramel covers the bottom, allowing the caramel to go as high as possible around the sides. Set aside to cool.
Preheat the oven to 350°F.
Pour the eggs, sweetened condensed milk, evaporated milk and vanilla into a blender or food processor. Blend for 10 seconds, then pour the mixture into the cooled pan.
Water Bath: If using a flanera pan, seal the lid. If using a regular baking dish, tightly cover the pan with foil. Place flan pan inside a larger baking dish. Place the pan into the oven, then carefully pour water into the outer pan until water reaches half way up the sides of the pan with the flan.
Bake the flan for 1 hour, then check the flan for doneness, by inserting a knife near the center. If it comes out clean, the flan is done. If it is not done, cover and continue baking for another 10 minutes.
Remove the flan from the water bath and cool completely on the counter, and then refrigerate for at least 1 hour (or up to overnight) before un-molding.
To un-mold, run a knife around the edge of the flan, then place a plate upside down over the pan. Hold the pan and plate tightly and flip them over. Gently lift the pan off of the flan. Scrape any remaining caramel sauce over the top of the flan and serve.
Storage: Once fully cooled, refrigerate the flan in an airtight container for up to 5 days. You can also keep it in the flanera, but away from any strong-smelling foods like onions. Serve it chilled, or reheat it in the microwave for up to a minute or until warm, if you prefer it warm.Make individual flans. Bake individual flans in 4 oz ramekins. Bake them for approximately 40 minutes or until cooked through. Cover each ramekin with foil and then place the ramekins in a large casserole dish. Add water to the pan until it rises half way up the ramekins.Don’t grease the pan. Unless you drastically overcook and burn it, flan doesn’t stick to its pan. Don’t grease the flanera thinking it will help, the fat will actually interfere with the setting of the custard.