Preheat the oven to 350.

Heat up a pan over medium heat. Add the sugar to the pan. After 5 minutes, the sugar will begin to melt.

Slowly stir the sugar until it has all melted. Next pour the caramel sauce into a loaf pan and let it harden.

Add the eggs, sweetened condensed milk, evaporated milk and vanilla extract to the blender. Blend for 30-40 seconds.

Pour the mixture into the loaf pan. Cover the loaf pan with aluminum foil then place it into a casserole dish.

Transfer the casserole dish to the oven. Add enough water to the casserole dish to reach half way up the side of the loaf pan.

Bake for 1 hour. Then remove the loaf pan from the casserole dish and uncover. Let cool for 1 hour.

Cover the loaf pan again and transfer to the refrigerator to chill for 6 hours or overnight.

Uncover the loaf pan and run a butter knife along the edges of the flan to loosen it up.

Place a large plate face down on top of the loaf pan and flip it over. Serve and enjoy.