Heat 4 tablespoons of sugar with a few drops of water in a loaf pan over medium heat until it melts and turns dark brown, almost burnt.

Ensure the caramelized sugar evenly coats the bottom of the pan.

In a mixing bowl, combine the evaporated milk, eggs, sugar, vanilla, and salt.

Mix well until all ingredients are fully incorporated.

Pour the custard mixture into the loaf pan over the caramelized sugar.

Place the loaf pan inside a larger baking dish.

Pour hot water into the larger baking dish, reaching about halfway up the sides of the loaf pan (creating a bain-marie).

Bake at 350°F (175°C) for 1 hour.

Check for doneness by inserting a knife into the center; it should come out clean or with only a few moist crumbs.

Remove the flan from the oven and let it cool completely in the water bath.

Refrigerate for at least 30 minutes or until chilled.

To serve, run a thin knife around the edges of the flan to loosen it.

Invert the loaf pan onto a serving plate to release the flan and the caramelized sugar syrup.

Serve warm or chilled.