1- cup and ½- cup sugar, divided
6- large eggs
1- 14oz can sweetened condensed milk
2- 13 oz cans evaporated milk
1- teaspoon vanilla

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. (Note: you can use a cupcake pan instead of ramekins, but that pan needs to fit into the large baking pan.)

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. (Note: do not add any liquids. If the sugar isn’t melting, turn up the heat little by little until it does)

Quickly pour approximately 2-3 tablespoons of caramel in each ramekin (1/2 to 1 tablespoon if using cupcake pan), tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. (Note: heating up the ramekins really helps)

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend very smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.