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1. In a small saucepan, combine sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns into a golden amber liquid. Be careful not to burn it.

2. Immediately pour the caramel into a flan mold or individual ramekins, tilting the mold to coat the bottom and sides evenly. Set aside to cool and harden.

3. Preheat your oven to 350°F (175°C).

4. In a large bowl, whisk together egg yolks until well combined.

5. Slowly whisk in the condensed milk and evaporated milk until smooth.

6. Stir in the vanilla extract.

7. Strain the custard through a fine-mesh sieve to remove any lumps.

8. Pour hot water into the baking dish to reach about halfway up the sides of the mold/ramekins (water bath).

9. Carefully pour the custard mixture on top of the hardened caramel.

10. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.

11. Remove from the oven and let cool completely on a wire rack.

12. Once cool, refrigerate the flan for at least 4 hours, or overnight for best results.

13. To unmold, run a knife around the edges of the flan or ramekins. Invert onto a serving plate and drizzle with any remaining caramel sauce.

• Caramel

  • 1/2 cup granulated sugar

  • 1 tablespoon water

• Custard

  • 12 egg yolks
  • 1 can (14 oz) condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract

• Use a heatproof flan mold or ramekins that can withstand the water bath.

• Don't overcook the custard, or it will become rubbery.

• For a richer flavor, use full-fat evaporated milk.

• You can infuse the custard with other flavors like pandan or orange zest.

• Decorate with berries, whipped cream, or grated chocolate for an extra touch.