By Robert J. Matthews
1 cup granulated sugar 1/4 cup water 4 large eggs 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 tablespoon vanilla extract
Melt the sugar and water in a pot set over medium heat.
Turn the mixture into a golden brown caramel hue by letting it boil and turning the pan occasionally. Make sure you don't burn it.
In a flash, coat the base of a flan mold or individual ramekins with caramel, swirling to ensure even coating. Be swift since the caramel will set soon.
The eggs should be beaten in a basin until thoroughly mixed.
Along with the evaporated milk and vanilla extract, stir in the sweetened condensed milk. Beat until homogeneous.
Make sure the custard mixture has a smooth flan texture by straining it through cheesecloth or a fine-mesh screen.
In a flan dish or individual ramekins, layer the caramel with the custard mixture.