Leche Flan

In a saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves.

Allow the mixture to boil without stirring until it turns a light amber color (about 5-10 minutes). Be careful not to burn it.

Quickly pour the caramel into a round mold or individual ramekins, tilting them to coat the bottom evenly. Set aside to cool and harden.

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth.

Pour the flan mixture over the hardened caramel in the mold or ramekins.

Preheat your oven to 350°F (175°C).

Place the flan mold inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold (this creates a water bath).

Bake for about 50-60 minutes, or until the flan is set (a knife inserted in the center should come out clean).

Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.

To unmold, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow over the flan.

Slice and serve chilled.