Add sugar and water to a thick-bottomed saucepan.

Heat over low-medium heat without stirring.

Once the sugar has completely melted, swirl the pan gently to mix.

When the caramel turns amber and bubbling slows down, remove it from heat.

Immediately pour it into a baking dish, swirling quickly to coat the bottom and sides.

Set aside and allow the caramel to cool and harden.

In a bowl, whisk eggs just until combined (over-mixing creates air bubbles).

Add milk, sweetened condensed milk, salt, and vanilla extract.

Whisk gently until just combined.

Strain the mixture through a fine-mesh sieve to remove any lumps.

Pour the mixture over the cooled caramel.

Cover the baking dish loosely with foil.

Place the dish inside a deep roasting pan.

Pour 1–2 inches of boiling water into the roasting pan for a water bath.

Bake at 180°C/350°F for 60 minutes or until the edges are set and the centre is slightly jiggly.

Remove the flan from the oven and let it cool on a wire rack.

Once at room temperature, place the dish in hot water for 30 seconds to loosen the caramel.

Run a sharp knife around the edges.

Invert onto a larger dish to release the flan.

Chill for a few hours for the best texture and flavour before serving.