Directions

• 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.
• In a blender, combine the eggs, condensed milk, evaporated milk, and
• vanilla. Cover and process for 1 minute or until well blended.
• Slowly pour into prepared baking pan.
• Add 1 in. of hot water to larger pan. Bake, uncovered, at 325°
• for 35-40 minutes or until center is just set (mixture will jiggle).
• Remove baking pan from water bath; cool for 1 hour. Cover and
• refrigerate overnight.
• To serve flan, run a knife around edge of pan; quickly invert onto a