Instructions: Combine the sugar and water in a small saucepan. Bring the mixture to a boil, stirring constantly to dissolve the sugar. Continue to cook over moderate heat without stirring until the mixture has turned amber in color. This usually takes about 8 to 10 minutes.

Pour the caramel into a 1 1/2-quart baking dish, tilting the bowl to evenly coat the bottom and sides of the bowl. Be sure to exercise care to avoid burns.

Pre-heat the oven to 325-F degrees. Combine the egg yolks, evaporated milk, sweetened condensed milk, and vanilla in a large mixing bowl. Strain the mixture slowly while pouring it into the caramel-lined baking dish. Place the dish in a larger baking pan and fill the pan with enough water to cover up to one-third of the side of the bowl. Bake for 75 to 90 minutes, or until the custard is set and wiggles only slightly at the center of the bowl when shaken. Remove the custard from its water bath and let cool for 1 hour, then refrigerate overnight. To serve, run the tip of a knife around the sides of the custard to loosen it from the bowl. Briefly dip the bottom of the bowl in hot water to facilitate loosening its grip from the bowl. Invert the bowl onto a serving plate, letting the caramel run and puddle attractively on the top and sides of the flan. Garnish with a sprig of fresh mint, if desired, and spoon out or serve in wedges.

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