Preheat the oven to 350°.
In a medium pan, heat 1½ cups of sugar on medium to low heat until it turns a caramel brown.
Pour the syrup into a metal, or glass pie pan and set it aside while you prepare the custard.
In a medium sized bowl, beat 3 eggs.
Then add 1 12 oz can of sweetened condensed milk and 1 15 oz can of evaporated milk and mix until completely combined.
Now add 1 tbsp vanilla and 1 tbsp brandy; mix until incorporated.
Pour mixture through a strainer to give the flan a silky texture.
Pour the milk mixture into the pie pan.
Put the pan into a water bath and bake at 350° for 60 minutes.
You’ll know it’s finished when a toothpick placed in the center comes out clean.
Remove the custard and let sit at room temperature until completely cooled.
Next cover with plastic wrap and refrigerate for at least a couple of hours, ideally overnight.