A-1 cup sugar B- 5 eggs 1 can (13 oz) evaporated milk, undiluted 1 tsp vanilla extract 11/4 cups sugar
Pre heat oven to 350º Caramalize a round 8x3-inch aluminum pan without the tube, by melting 1 cup sugar, slowly, in the pan to a light gold. Swirl the pan to coat bottom and sides with caramel. Set on wire rack. In a saucepan, break eggs, without beating, just enough to mix egg yolks and whites. Add rest of ingredients and mix. Strain Pour strained mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1-inch of hot water and bake about 1 hour, or until set and golden. Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn custard onto a platter.
Caramelizing the sugar is the tricky part. It's also what makes the flan taste delicioso!! Be patient--you don't want to burn the sugar.