• Preheat oven to 250ºF (115ºC).

To caramelize the pan:

• Have ready a 10-inch tube pan that is round with a central tube. Don't use a patterned bundt cake pan.
• Trick: preheat the oven to 300°F (150°C). Put the flan or cake pan inside while you make the caramel. This will help you coat it more easily with the caramel because of the warm surface, as it will glide better. But this step is optional. Be sure to use kitchen mittens or towels when handling the pan!
• Pour 1 ½ cups sugar into a non-stick skillet or saucepan and heat at medium temperature on the stovetop.  Don't touch it at first.
• It will remain the same for a few minutes but turn darker in a second. 
• Stir it constantly with a spoon (I use a silicone one since the skillet is non-stick). It will be grainy, and at some point, you will feel it will never melt completely. Have patience. 
• Adjust the temperature so that it melts but does not burn. If necessary, lift the skillet several times or lower the heat.
• Dissolve the little pieces with the back of the spoon while you stir it. 
• It's ready when no sugar bits remain. It will be a deep amber color. 
• Pour into the prepared pan, grabbing it with thick kitchen towels or oven mitts. Remember that the pan is hot and the caramel even hotter. 
• Swirl so that it coats the bottom and sides, and aid yourself with the back of a spoon to coat the central tube. Reserve.

To make the meringue:

• Put 9 egg whites at room temperature in the clean and dry bowl of an electric mixer. Add pinch salt and start whipping at medium speed for about 1 minute.
• Gradually add ¾ cup sugar, and beat on high until glossy, firm peaks form. The meringue should not droop. This will take a few minutes, maybe 3 or 4.
• With a spatula, transfer the mix to the caramel-lined pan. The caramel will start to crack when you add the meringue; it’s okay. Push gently with the spoon if you see empty spaces with no mixture. Spread as evenly as you can.
• Put the mixture in a baking pan with at least 1-inch sides. Place the pan in the oven, and then slowly add very hot tap water to it.
• Bake for 40 minutes and check. It should have risen above the rim of the pan and be quite firm to the touch. Turn off the oven and leave inside with the door closed.
• After an hour, transfer to a wire rack. Let it cool for half an hour more, cover it with plastic wrap, and chill it for 8 hours or overnight.
• To unmold, uncover the pan and put it directly over a low flame, moving it around so the bottom warms a bit and the caramel barely starts to melt.
• Using a large platter, flip it carefully. Warm the caramel again by putting the pan on the flame. Add some of it to the top of the floating island; be careful not to add too much.
• Heat 1 cup dulce de leche with 4 tablespoons of water. You want a honey-like consistency.
• Add some to the top of the dessert and mix the rest with the remaining caramel. Put in a jar to serve.