1 can of
can of condensed milk
cup of sugar
cup of water
2 Tbsp. vanilla
Mix the sugar and water together in a heavy saucepan. Heat
over medium-hi heat, without stirring, (only swishing, if necessary)
until the syrup is melted and golden in color. (Large bubbles
will form right before the syrup is ready). Remove
immediately from heat and...
Coat a 2 1/2 quart casserole with the sugar syrup and let it
harden (about 10 minutes).
Add the remaining ingredients to a blender and blend approx.
30 seconds. You may do this in two steps if necessary.
Pour this into the casserole.
Place the casserole into a larger rectangular pan that
is at least 2 inches deep. Place both of these into an oven
that's been preheated to 350 degrees (F).
Pour hot water into the larger pan to within 1/2 inch of the
top of the casserole.
Bake for approximately one hour, until a toothpick
comes out clean when inserted into the center of the flan.
Let cool. Refrigerate.
When ready to serve, invert the flan onto a serving platter
or plate. The caramel syrup will cover the flan.
refrigerated. May be served at room temperature.