Flan, Cuban style

1 cup sugar for caramelise the mold
1 can of condensed milk, Eagle brand
1 can evaporated milk
4 whole eggs, yolk and white
pinch of salt (optional)
two spoonfulls of vainilla

Preheat oven to 350 F degrees

Melt sugar in a frying pan until melt, then bathe a pyrex oven proof mold, about 8 X 11 covering the botton and the sides well, let it cool.

In blender mix all the other ingredients untill well mix.
Place in caramelize mold, then place mold in a doble broiled or in a larger size mold with water, (water bath)
Cook in oven for one hour or until a tooth pick inserted in center comes out dry.
When cold place in refrigerator for at least an hour,
invert in a dish large enough and serve
Invert over the sink, caramel will drop.