Prepare your oven to bake at 350°F.

In a pot (to be transferred over to a ramekin later or directly into a llanera flan molder if using one), melt sugar on low heat for 10-15 minutes until it starts to liquify. Stir often to not burn the sugar.

When sugar particles have liquified completely, add salt and stir well.

The sugar will caramelize into a light amber color. Remove from heat and transfer the salted caramel over to ramekins/flan molds in equal amounts to cool.

In a bowl separate the yolks of the eggs from the whites.

Add condensed milk, vanilla, and evaporated milk to the eggs and mix lightly.

Strain mixture once through a fine strainer.

Pour mixture in an equal amount through a strainer once more, this time directly into the molds with the caramel.

Cover the molds with foil and poke small holes at the top.

Fill a rectangular plan with water, to approximately the molds' height.

Place molds on the pan.

Put the pan in the oven for 1 hour.

After an hour, remove the pan and let cool.