Cuban Flan

Cuban flan is a creamy and delicious caramel custard dessert with a hint of vanilla.

Ingredients - Serves 8

Preheat the oven to 350°F.
In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture turns into a golden caramel.
Pour the caramel into a 9-inch round baking dish, swirling it around to coat the bottom evenly.
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
Pour the mixture over the caramel in the baking dish.
Place the baking dish in a larger baking pan and fill the larger pan with hot water, creating a water bath.
Carefully transfer the pans to the preheated oven and bake for about 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the water bath and let it cool to room temperature.
Once cooled, refrigerate the flan for at least 4 hours, or overnight, to allow it to fully set.
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. The caramel sauce will flow over the top.
Slice and serve the Cuban flan chilled, garnished with additional caramel sauce if desired.