Preheat oven to 350F.

Make a golden brown sugar syrup by cooking the sugar and water in a small saucepan. Have your flan pan ready!

Swirl the hot sugar caramel all around the flan pan, covering sides and bottom well. Set aside.

Whisk together the condensed milk, evaporated milk, eggs, Rumchata, vanilla extract, and salt.

Pour into flan pan and bake in a water bath for about 1 hour, until not jiggly in the center.

Let sit overnight and to unmold, place pan in warm water to loosen caramel. Quickly flip over on a plate and serve chilled.