Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow it to cook until it turns into a golden caramel, about 8-10 minutes.
3. Quickly pour the caramel into a 9-inch round baking dish, swirling it to coat the bottom evenly. Be careful as the caramel is extremely hot.
4. In a mixing bowl, whisk together the eggs, evaporated milk, sweetened condensed milk, and vanilla extract until well combined and smooth.
5. Pour the milk mixture over the caramel in the baking dish.
6. Place the baking dish inside a larger baking pan or roasting pan. 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 about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove the flan from the water bath and let it cool to room temperature. Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to fully set.
9. To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the flan dish and carefully invert it to release the flan. The caramel sauce will flow over the top.
10. Slice and serve the flan chilled, drizzling each slice with the luscious caramel sauce.