Peruvian Flan

Preheat oven to 350°F (175°C). Prepare a flan mold or round baking dish and set aside.

Combine 1 cup of sugar with 1/2 cup water in a heavy-bottomed saucepan over medium heat, stirring until sugar dissolves completely.

Stop stirring and allow the mixture to cook undisturbed until it turns a deep golden amber color, about 8-10 minutes.

Immediately pour the caramel into the flan mold, tilting and rotating quickly to coat the bottom and sides evenly. Set aside to cool and harden.

Place the flan mold into a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the flan mold to create a water bath.

Bake in the preheated 350°F oven for 30-35 minutes, until the custard is just set but still slightly jiggly in the center.

Remove from oven and allow to cool to room temperature in the water bath for about 15 minutes.

Refrigerate the flan for at least 4 hours, or until completely chilled.

Run a thin knife around the edges of the flan to loosen it, then invert onto a serving plate so the caramel flows over the top. Serve chilled.