Caramel Flan

1.Preheat the oven to 325°F (165°C).

2.In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture starts to turn golden brown. Be careful not to burn the caramel.

3.Pour the caramel into a 9-inch round baking dish, quickly swirling the dish to evenly distribute the caramel.

4.In a large mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla extract until well combined.

5.Pour the custard mixture over the caramel in the baking dish.

6.Place the baking dish in a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the baking dish.

7.Carefully transfer the roasting pan to the preheated oven. Bake for about 60-70 minutes, or until the flan is set but still jiggly in the center.

8.Remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, until fully chilled and set.

9.To serve, run a knife around the edges of the baking dish to loosen the flan. Place a serving plate on top of the dish and invert the flan onto the plate. The caramel will flow over the flan, creating a beautiful sauce.

10.Slice the flan into individual portions and serve chilled. Enjoy!