Melt the sugar, being careful not to burn it. (I admit I would have liked more caramel, about 6 tablespoons.) Once melted, pour it into the bottom of your mold. Meanwhile, heat the milk. I didn't use the full quart to make it firmer, so I removed 1/2 cup from the quart. Once hot, dissolve the packet of gelatin or flan mix. I used vanilla gelatin because that's what I had. Add the teaspoon of vanilla extract and dissolve well.

Here we have the crushed cookies. Add the milk. I also added 4 slices of whole wheat bread that were expiring today (to avoid wasting them) and broke up all the lumps with a fork. Pour into your mold with the caramel. Refrigerate for at least 5 hours, preferably overnight.

Remove from the refrigerator, loosen the edges with a spatula, and enjoy. It cuts perfectly with a firm texture and delicious flavor.