Preheat oven to 180°C (350°F) and grease an 8-inch round cake tin.

Melt 200g of granulated sugar in a pot over medium heat until it turns amber, about 8–10 minutes. Pour into the prepared cake tin.

In a bowl, whisk together 6 egg yolks, 320g condensed milk, 350ml evaporated milk, 2 teaspoons vanilla extract, and 1/8 teaspoon salt. Pass through a sieve and pour over the caramel.

Whip 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually add 60g sugar until stiff peaks form.

In another bowl, mix 3 egg yolks and 60g sugar until creamy. Add 40ml oil, 50ml cold water, and 1 tablespoon ube extract. Mix well and fold in 100g flour and 1/2 teaspoon baking powder.

Gently fold the whipped egg whites into the yolk mixture in two batches. Pour this batter over the flan mixture in the tin.

Place the tin into a roasting tray filled with boiling water halfway up the sides of the tin.

Bake for 55-60 minutes until a toothpick comes out clean and the top is golden.

Cool completely on a wire rack, cover with plastic wrap, and refrigerate overnight.

Run a knife around the edges, invert onto a plate, slice, and serve garnished with fresh fruit or whipped cream.