Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns into a golden caramel, about 8-10 minutes.
3. Quickly pour the caramel into a 9-inch round baking dish, swirling it around to coat the bottom evenly. Be careful as the caramel is extremely hot.
4. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is smooth and well combined.
5. Pour the egg mixture over the caramel in the baking dish.
6. Place the baking dish into a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan dish, creating a water bath.
7. Carefully transfer the pans to the preheated oven and bake for approximately 60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Once baked, remove the flan from the water bath and let it cool to room temperature.
9. Refrigerate the flan for at least 4 hours, or overnight, to allow it to fully set.
10. 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 it to release the flan, allowing the caramel sauce to flow generously over the top.
11. Slice and serve the Cuban flan chilled, garnished with additional caramel sauce if desired.