Begin by melting granulated sugar in a heavy saucepan over medium-high heat, stirring constantly, until it turns a golden amber color. This should take about 10 minutes. Once the caramel is ready, quickly pour it into a flan mold and set aside to cool.

In a blender, combine sweetened condensed milk, whole milk, eggs, egg yolks, and vanilla extract. Blend until the mixture is smooth, which should take about a minute. Add in the heavy cream and pulse a few times to mix thoroughly. Pour this custard mixture over the cooled caramel in the flan mold.

Prepare a roasting pan by placing a damp kitchen towel at the bottom. Set the flan mold on the towel inside the roasting pan, then place the pan on the oven rack. Pour boiling water into the roasting pan until it reaches halfway up the sides of the flan mold.

To serve, run a knife around the inside edge of the mold to loosen the flan. Place a serving plate on top of the mold and invert it. Lift the mold gently to release the flan, allowing the caramel to flow over the custard. Serve chilled.