Ingredients
1 cup sugar1 cup water5 eggs1 can (14 ounces) sweetened condensed milk1 can (12 ounces) evaporated milk1-1/2 teaspoons vanilla extract
Preparation
In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes.
Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes.
Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan.
Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight.
To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish.
