Dulce de Leche Flan

 2 cups sugar
 4 eggs
 2 egg yolks
 2 12-ounce can evaporated milk
 1 14-ounce can sweet condensed milk
 1 14-ounce dulce de leche
 2 teaspoons vanilla extract
 ½ teaspoon salt

1. In a saucepan, heat up water for the Bain Marie until hot. Preheat the oven to 350 degrees.
2. In a saucepan, add 2 cups of sugar. Set to medium heat. When the sugar is turning into caramel on the bottom, with a metal spoon, occasionally stir until it turns to caramel. Make sure it doesn’t burn.
3. Immediately and carefully, pour the caramel into the flanera. With oven mitts or a towel holding the flanera, because it will get hot, turn flanera so that the caramel covers the entire bottom and up the sides of the pan. Set aside and cool so that the caramel hardens.
4. In a blender add eggs, egg yolks, sweet condensed milk, evaporated milk, dulce de leche, vanilla extract and salt. Blend until fully combined.
5. Once blended, strain the custard mixture into the flanera. Cover with the flanera cover or aluminum foil. Add flanera into a baking dish and add hot water until it covers the flanera half way up. Bake at 350 degrees for 1 hour and 30 minutes. Check the flan by inserting a knife in the middle and should come out clean.
6. Carefully remove the flan from oven and Bain Marie. Cool to room temperature and then refrigerate for at least 6 hours, preferably overnight.
7. When ready to remove, take a knife around the flan to loosen up. Wiggle the flanera carefully until you see that the flan is fully loose and moving on it’s own. Place a serving dish over the flanera and quickly and with full confidence flip. Remove extra caramel from the flanera and add to the flan. Serve and enjoy.