Instructions:
Prepare the Caramel:
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns into a golden-brown caramel (about 8-10 minutes). Be careful not to burn the caramel.
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting the dish to evenly coat the bottom. Set aside to cool and harden.
Make the Custard:
In a large bowl, whisk the eggs until well beaten.
Add the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract. Whisk until the mixture is smooth and well combined.
Combine and Bake:
Preheat your oven to 350°F (175°C).
Pour the custard mixture over the hardened caramel in the baking dish.
Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish, creating a water bath (bain-marie).
Carefully transfer the roasting pan to the preheated oven. Bake for about 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
Cool and Serve:
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