Haitian Flan

Preheat oven to 350°F (175°C). Place a baking pan in the oven to heat while preparing the flan.

Combine ¼ cup sugar in a small saucepan over medium heat, stirring constantly until the sugar melts and turns golden amber, about 3-4 minutes. Watch carefully to prevent burning.

Immediately pour the caramel into the bottom of a round flan dish or cake pan, tilting quickly to coat the base evenly. Set aside to cool briefly.

In a blender, combine 2 beaten eggs, ⅓ cup yogurt, 13 oz evaporated milk, 1 tsp vanilla, and a dash of salt. Blend on medium speed until smooth and well combined.

Pour the custard mixture over the cooled caramel in the flan dish.

Place the flan dish inside the heated baking pan on the oven rack. Fill the outer pan with hot water until it reaches halfway up the sides of the flan dish to create a water bath.

Bake for 35-40 minutes until the custard is set but still slightly jiggly in the center when gently shaken. The surface should appear pale and slightly firm.

Remove the flan from the oven and water bath. Allow it to cool to room temperature on a wire rack for at least 30 minutes.

Refrigerate the flan for at least 2 hours or overnight until fully chilled. Run a thin knife around the edges to loosen it, then invert onto a serving plate so the caramel sauce pools over the top.