Spanish Flan

1 cup white sugar
3 eggs
1-14 oz. can sweetened condensed milk
1-12 oz. evaporated milk
1 tablespoon vanilla

Preheat oven to 350 degrees. In a medium sauce pan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turn the dish to evenly coat the bottom and sides. Set aside.

In large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour mixture into baking dish. Cover with aluminum foil.
Bake for 60 minutes in a water bath. Let cool completely.

To serve, carefully invert on serving plate. Place in bath of very warm water to help loosen bottom and to liquefy caramel.


Caramel for Flan or Crème Caramel per Auntie Betty
Combine in a small heavy saucepan
¾ cup sugar
¼ cup water
Cook over medium heat without stirring, very gently swirling the pan, until the sugar is dissolved.  This mixture should not boil until the sugar is dissolved, so slide the pan off and on the burner as necessary.  When the sugar is dissolved increase the heat to almost high and bring the syrup to a rolling boil, cover the pan tightly and boil for 2 minutes.  Uncover the pan and cook until the caramel begins to darken.  Gently stir once again and cook until the caramel turns deep amber.  Quickly* pour the caramel into individual cups or soufflé dish.  Using a pot holder, immediately tilt the cups or dish to spread the caramel over the bottom and halfway up the sides.

* You need to quickly pour the caramel as it continues to cook in the saucepan and could burn.