Keep all ingredients organized (mise en place).

Heat the sugar over medium heat in a flan mold (mine is 8 inches in diameter) until it becomes caramel. You can add more or less sugar depending on how much caramel you want in your flan.

If you have a thermometer, I use a temperature of 300°F (150°C). Once it reaches this temperature, turn off the heat and spread the caramel evenly in the mold. If you don't have a thermometer, just make sure all the sugar crystals have dissolved.

In a blender, place the eggs (remember to crack them separately) to prevent any shell pieces in the mix or if an egg is bad.

Add a teaspoon of vanilla extract.

Add the sweetened condensed milk.

Add the evaporated milk.

Cover and blend the mixture, starting at the lowest speed and gradually increasing to the highest speed, blending for about 3 to 4 minutes.

Pour the entire mixture into the mold and cover it.

In a pot, add water (but do not let it exceed the base of the mold).

Remember, it should not exceed the base.

Turn the stove to high heat and cook for 40 minutes.

After 40 minutes, let it cool, and once at room temperature, refrigerate for at least 5 hours.