Lisa Pellegrino's Flan



1 12-oz can evaporated milk

1 14-oz can sweetened condensed milk

3 eggs

1 T vanilla

sugar for carmelizing

Preheat oven to 350 degrees F.

Carmelize* the sugar and cover the bottom of a greased oven-proof pan.

Beat eggs and vanilla and mix in milk.

Pour into the prepared pan.

Place the pan in a larger pan. Fill the larger pan with water to as high up on the pan with the flan mixture as possible.

Bake 45 to 60 minutes until a knife inserted into the flan comes out clean.

Cool. Use a knife to separate the edge of the flan from the pan and remove from pan onto a plate. Serve cold.

*I use about a cup of sugar with a tablespoon or so of water in a non-stick pan on medium heat. It must be stirred constantly. It's slow at first but once the sugar starts to color, it just take a minute or two to turn dark and it continues to darken after you take it off the stove. I shoot for a color about the same as a good maple syrup.

After I've coated the pan I'm using for the flan, I save the rest of the burnt sugar for a pie.