Preparation: Preheat the oven to 180°C (350°F). Place a large baking sheet in the oven and fill it with hot water to about half the height of the flan molds. In a small saucepan, prepare the caramel by combining the sugar and water. Cook over medium-high heat, without stirring, until the sugar dissolves and begins to turn golden brown. Once it reaches a dark golden color, remove from the heat and quickly pour into individual flan molds, covering the bottom of each mold with the caramel. Be careful, as the caramel will be very hot. In a large bowl, whisk together the condensed milk, evaporated milk, eggs, and vanilla extract until well combined and smooth. Add the dulce de leche to the mixture and mix until completely incorporated. Pour the custard mixture over the caramel in the prepared molds. Cover each mold with aluminum foil and place them in the baking tray with hot water. Bake for about 50-60 minutes, or until the flan is firm around the edges but still slightly jiggly in the center. Remove the molds from the oven and let them cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, so that the flan cools and reaches the right consistency. To serve, run a knife around the edge of each ramekin to loosen the flan, then turn out onto individual plates. Enjoy this delicious homemade dulce de leche flan with its rich caramel flavor and creamy texture!
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