Ingredients: 1 cup white sugar (for caramel) 3 large eggs 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 tablespoon vanilla extract Recipe 1. In a medium saucepan, melt the sugar over medium-low heat until it liquefies and turns a golden brown. Pour this caramel into a deep 9-inch round glass baking dish, turning it to coat the bottom evenly. Set aside to cool slightly. 2. In a large bowl, beat the eggs. Add the sweetened condensed milk, evaporated milk, and vanilla extract, then mix until smooth and fully combined. 3. Pour the custard mixture over the caramel layer in the baking dish. Place the baking dish inside a larger roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the baking dish (this water bath helps the custard cook evenly). 4. Bake for about 1 hour, checking after 55 minutes. The flan is done when it has a slight jiggle in the center, as it will continue to set as it cools. 5. Remove the baking dish from the water bath and place it on a wire rack to cool to room temperature. Cover with plastic wrap, then refrigerate for at least 3 hours or up to 3 days. 6. Run a knife around the edges of the flan to loosen it, then carefully invert onto a rimmed serving plate. The caramel will flow over the top, creating a beautiful presentation.
