Preheat oven to 325°F.
Prepare the caramel. In a small saucepan, combine sugar and water. Place the saucepan over medium heat and cook the mixture, without stirring, until the sugar turns golden caramel color. Remove from heat and pour the mixture into the pan. Using oven mitts tilt the pan and spread the caramel on sides and bottom of the pan (it is very important to protect your hands as the caramel will be extremely hot). Set aside.
In a large bowl, combine the sugar and eggs, whisk until well combined. Slowly add the rest of the ingredients and whisk until smooth. Pour the mixture into the prepared pan.
Place the pan on a baking sheet. Fill the baking sheet with hot water to create a water bath. Bake for 50-55 minutes or until the flan is barely set. Remove pan from the oven and allow the flan to cool to room temperature. Refrigerate for at least 5 hours or overnight.
Text: When ready to serve, run a small sharp knife around the flan. Place a serving platter on top of the pan and swiftly, but carefully, flip the flan onto the platter. Carefully lift the pan. Serve.
Serve flan with fresh berries and sweetened whipped cream.