Preheat your oven to 350°F (175°C).

In a saucepan over medium heat, melt 1 cup of sugar until golden brown to make the caramel.

Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly.

In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt.

Pour the custard mixture over the set caramel in the baking dish.

Place the baking dish in a larger baking pan filled with water (water bath).

Bake for about 60 minutes or until the flan is set and a knife comes out clean.

Remove from the oven and let it cool to room temperature.

Refrigerate the flan for at least 4 hours or overnight.

To serve, run a knife around the edges and invert onto a plate to reveal the caramel topping.