1️⃣ Preheat the oven to 350°F (175°C). 🌡️

2️⃣ Make the caramel: In a medium saucepan over medium-low heat, melt the sugar until it turns a golden-brown caramel color. Avoid stirring. 🥄

3️⃣ Pour the caramel into a 9-inch round glass baking dish, coating the bottom evenly. Let it cool and harden. 🥮

4️⃣ Prepare the custard: In a large bowl, beat the eggs. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth. 🍮

5️⃣ Combine: Pour the custard mixture over the hardened caramel in the baking dish. 🌊

6️⃣ Bake: Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for about 1 hour, or until the center is set but still slightly jiggly. 🕰️

7️⃣ Cool: Remove from the oven and let it cool to room temperature. Then refrigerate for at least 6 hours or overnight. ❄️

8️⃣ Serve: Run a knife around the edges of the flan to loosen it. Invert onto a plate to let the caramel sauce flow over the flan. Enjoy! 🍽️