Heat the sugar and water in a small saucepan. Move the pan around until it gets to a nice golden brown. Pour the caramelized sugar into your mold / "flanera", moving the mold around to coat the bottom and sides. Set it aside and let it cool completely. It will feel smooth and hard.
Preheat the oven to 350F.
In a small sauce pan, add your dulce de leche and 1/4 cup of your evaporated milk. Over low heat, constantly stir until your dulce de leche is nice and soft and a sauce forms. Set aside & let cool (iy will cook you eggs if you immediately add to the blender)
In a blender, mix together the eggs & egg yolks. Once blended, add your dulce de leche sauce, evaporated milk, salt and vanilla. Mix until well combined. Pour the custard into your prepared mold with the hardened caramel. Put your flan into an ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go without spilling hot water on yourself. Bake for 60 minutes at 350 F. Remove from the oven and water bath and let it cool completely, then refrigerate for a minimum of 6 hours and for best results…overnight. Run a knife around the edge, place on a serving platter and invert.
