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3/4 c. sugar
4 eggs
1 c. water
1 (14 oz.) can sweetened
condensed milk
2 tsp. vanilla

Place sugar in a small skillet. Heat slowly until sugar
melts and turns golden brown. (Watch carefully, it will
caramelize quickly.) Pour mixture into a warm 1 quart baking
dish. Tip and turn quickly to coat the bottom and side thinly.
Let stand while preparing custard. Preheat oven to slow 325 degrees.
Beat eggs in a large bowl until foamy; stir in condensed milk
and beat until well blended; stir in water and vanilla. Pour
into caramel-coated dish. Put baking dish in a large baking
pan on oven shelf; pour boiling water into pan to depth of
1-inch. Bake in preheated slow 325 degrees oven for 1 hour or until
center is almost set, but still soft. (Do not overbake; flan
will set as it cools.) Remove at once from pan of water; cool
on wire rack. Chill. When ready to serve, loosen the flan
around edge with a knife. Cover the flan with a serving plate;
invert both. Remove baking dish.

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