Caramel Flan

Instructions

1. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar is dissolved. Then increase the heat to high and cook, without stirring, until the mixture turns a deep amber color.
2. Pour the caramel into a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
3. Preheat the oven to 350°F (175°C).
4. In a large bowl, whisk the eggs. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Whisk until well combined.
5. Pour the mixture over the hardened caramel in the cake pan.
6. Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
7. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove the cake pan from the water bath and let it cool to room temperature.
9. Refrigerate the flan for at least 4 hours, or overnight, until completely chilled.
10. To serve, run a knife around the edge of the cake pan to loosen the flan. Place a serving platter on top of the pan and quickly invert to release the flan onto the platter with the caramel sauce on top.