Creamy Caramel Flan

Creamy Caramel Flan Recipe
Ingredients
For the caramel:

1 cup (200g) granulated sugar
1/4 cup (60ml) water
For the flan:

1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup (240ml) whole milk
5 large eggs
1 tablespoon vanilla extract
Instructions
Prepare the caramel:

In a medium saucepan over medium heat, combine the sugar and water.
Cook, stirring gently, until the sugar dissolves and the mixture turns a deep amber color. This should take about 10-15 minutes. Be careful not to burn the caramel.
Immediately pour the caramel into a 9-inch round cake pan or flan mold, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
Prepare the flan:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract.
Whisk the mixture until smooth and well combined.
Assemble the flan:

Pour the flan mixture over the hardened caramel in the pan.
Place the pan in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan pan. This water bath will help the flan cook evenly and prevent cracking.
Bake the flan:

Carefully transfer the baking dish to the preheated oven.
Bake for 50-60 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.
Chill the flan:

Once the flan has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
Unmold and serve:

To unmold the flan, run a knife around the edges of the pan to loosen it.
Place a serving plate over the pan and quickly invert it to release the flan onto the plate.
Serve chilled, spooning some of the caramel sauce over each slice.