Caramel Meringue Flan

In a large skillet over medium-low heat, add the sugar and spread it out well. 

Once the sugar begins to melt, stir it nonstop until fully melted.

Gradually add the water and keep stirring until a caramel sauce forms. 

Transfer all this caramel sauce to a 20cm diameter ring cake tin.

Spread it all around the edges of the cake tin and set it aside. 

Once you’ve done that, separate the egg yolks from the egg whites, we’ll be using only the egg whites in this recipe. 

Transfer the egg whites to an electric mixer and beat them until foamy and firm. 

Next, gradually add the refined sugar and keep beating nonstop until combined.

Add the vanilla essence and beat once again to incorporate it. 

Transfer this mixture to the cake tin with the caramel sauce and arrange it by spreading it out evenly.

Now, transfer the cake tin to a large baking sheet and add water to the bottom of this baking sheet.

Take it to a preheated oven at 180°C (350°F) and bake for thirty minutes. 

Serve.