Caramel Flan

Preheat the oven to 350°F (175°C).

In a small saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown, swirling occasionally.

Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside.

In a mixing bowl, whisk together the eggs, slightly expired but safe unopened evaporated milk, sweetened condensed milk, and vanilla extract until well combined.

Pour the mixture into the prepared baking dish with the caramel.

Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.

Carefully transfer the roasting pan to the preheated oven and bake for 45-50 minutes, or until the flan is set around the edges but still slightly jiggly in the center.

Remove the baking dish 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 and invert the flan onto a serving plate. The caramel sauce will flow over the top.

Slice and serve the caramel flan chilled.