Preheat the oven to 350°F. Get out a loaf pan and a 9x13 baking pan.

In a medium-sized heavy saucepan over medium heat, add the sugar and melt until liquefied and golden in color.

Pour the syrup into the bottom of the loaf pan and let sit.

In a large bowl beat the eggs and egg yolks. Add in the evaporated milk, condensed milk, vanilla extract, and pinch of salt and beat it until smooth.

Pour the egg mixture carefully over the syrup in the loaf pan. Cover the dish with foil. Fill the 9x13 pan with an inch of water. Place the foil-covered loaf pan into the middle of the 9x13 for the water bath.

Bake in the preheated oven for 1 hour. Remove from the oven and let it cool completely.

To serve, carefully invert the flan onto a rimmed serving plate. Let the caramel sauce from the pan flow over top the flan. Slice and serve.

Enjoy!