Instructions
1
Melt sugar in a pan until it turns into a golden brown caramel. Pour into a flan mold.
2
Whisk eggs, condensed milk, evaporated milk, vanilla, and salt until smooth.
3
Pour mixture into the caramel-lined mold.
4
Bake in a water bath (baño de maría) at 350°F for 50-60 minutes.
5
Chill for at least 4 hours before inverting onto a plate.
Chef's Notes
"For the most authentic flavor, always use fresh garlic and don't rush the sofrito. The secret to Cuban cooking is the patience you put into the base of the dish."