For the caramel: Boil the sugar with the water until the syrup turns golden.
Add the warm water and stir until the sauce thickens. Pour the caramel into the mould cups and allow to cool.
For the flan: Boil the milk with the vanilla beans, split open and seeds removed.
Beat the eggs with the sugar and add the hot milk, constantly stirring the batter.
Pour into the mould cups and bake at 180º C or in a bain-marie for 30 minutes. Allow to cool 12 hours before turning out.
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