1. Make the Caramel

1. In a small saucepan, combine sugar and water over medium heat.

2. Cook without stirring until the sugar melts and turns a deep golden amber (about 8–10 minutes).

3. Immediately pour the caramel into the bottom of a 9-inch round baking dish or flan mold.

4. Swirl to coat the bottom evenly, then set aside to harden.

 2. Make the Flan

1. Preheat oven to 350°F (175°C).

2. In a blender or large bowl, combine:

   • Sweetened condensed milk, evaporated milk, whole milk, eggs, yolks, vanilla, and salt.

3. Blend until smooth and creamy (about 30 seconds).

4. Pour mixture over the hardened caramel in the baking dish.

5. Place the dish in a large roasting pan, and pour hot water halfway up the sides (bain-marie).

6. Bake for 50–60 minutes, until the center is just set (it should jiggle slightly).

7. Remove from oven, cool to room temperature, then chill in the fridge for at least 4 hours (preferably overnight).

 3. Make the Churros

1. In a small saucepan, bring water, butter, sugar, and salt to a boil.

2. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides (1–2 minutes).

3. Remove from heat, let cool for 5 minutes.

4. Beat in egg and vanilla until smooth and pipeable.

5. Transfer to a piping bag fitted with a star tip.

6. Heat oil (about 350°F / 175°C) and pipe 3–4 inch lengths directly into the oil.

7. Fry until golden brown, 2–3 minutes per side.

8. Drain on paper towels, then roll in cinnamon-sugar mixture while warm.

 4. Assemble the Dessert

1. To unmold the flan: run a knife around the edges, place a large serving plate over the dish, and invert quickly.

2. The caramel sauce will flow over the top — luscious and golden.

3. Arrange churros on top or around the flan.

4. (Optional) Drizzle with extra caramel, dulce de leche, or chocolate sauce for extra indulgence.