- 1 cup of Sugar
- 1/4 cup of Water
- 4 Eggs, beaten
- 1 can Sweetened, condensed milk
- 2 cups of Whole milk or water
- 1/2 teaspoon of Vanilla
- 1/2 cup of Sugar
Preheat oven - 350°F. Place the sugar and water in a heavy-bottomed pan and mix to liquefy the sugar. Place over medium heat and boil the sugar, without stirring, until it starts to turn a honey brown (10-15 minutes).
Remove the caramelized sugar from heat and pour into a 9-inch cake pan, swirling to cover the bottom. Place the cake pan in a baking pan large enough to hold it without touching.
In a bowl, beat together the eggs, the condensed milk, whole milk or water, the vanilla and 1/2 cup sugar until smooth. Pour into the cake pan.
Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the container. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook the flan or it may go off.
Remove the custard from the water bath and chill it. Run a knife around the edges of the custard, invert over a serving dish. Serve as dessert.