Foolproof Flan

Preheat the oven to 350 degrees F.

Place the sugar in a medium-size skillet over medium heat for about 5 to 10 minutes, stirring frequently, until the sugar melts and turns a light golden brown. Immediately distribute the caramelized sugar evenly among 6-ounce ramekins or custard cups.

Combine the beaten eggs, condensed milk, evaporated milk and vanilla extract in a medium bowl and whisk until well-mixed. Pour the milk mixture into each of the prepared custard cups.

Place the cups in a 13-by-9-inch pan and add hot water to the pan to a depth of 1/2 inch. Cover all the custard cups with one large piece of aluminum foil.

Bake in the preheated oven for about 1 hour and 10 minutes, or until the custard is set.

Remove the cups from the pan and place them on a wire rack. Allow to cool completely, then cover and refrigerate for at least 4 hours or overnight.

To unmold from the custard cups, run a knife along the edges of the custard to break it away from the sides of the cups, and invert onto serving plates. Drizzle the caramelized sugar from the bottom of the cups over the top of each custard.

To unmold from the casserole dish, run a knife along the edges and invert onto a serving plate, then cut into individual servings. Drizzle the caramelized sugar over the top.