3 cups milk
5 large eggs
2 teaspoons vanilla
½ cup sugar plus another ½ cup for the caramel
Put ½ cup sugar into a small saucepan and stir it over medium low heat until it is melted and golden brown. Add 2 tablespoons of hot water to the caramel, stir thoroughly, and pour it into a cake mold. Let the caramel run all round the sides of the mold.
Mix the eggs, milk, vanilla and 1/2 cup sugar in the blender or with a whisk.
Pour the custard into the mold and bake it in a moderate oven standing in a larger tin with about 1 inch of boiling water, until the custard is set.
Let it cool for at least 3 hours.
Loosen the edge with a spatula, slip the spatula down the sides to let air in. Turn the flan out on a plate, and serve.
Image is under Creative Commons licence. Credit given to “Arnold Gatilao” from Flickr.com