In a medium saucepan over medium heat, melt 1 cup of sugar until it turns a deep golden brown, swirling the pan occasionally. Once caramelized, quickly pour it into a round cake pan, tilting to cover the bottom evenly. Set aside to let the caramel harden.

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

Pour the flan mixture over the hardened caramel in the cake pan.

Preheat your oven to 350°F (175°C). Place the cake pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan to create a water bath.

Bake for about 50-60 minutes, or until the flan is set.

Remove from the oven and let the flan cool at room temperature for about 15 minutes. 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 onto a serving plate. Allow the caramel to cascade over the flan.

Slice and enjoy!