Flan

Easy as can be - great traditional taste

1 cup white sugar

3 eggs

1 14-oz can sweetened condensed milk

1 12-oz can evaporated milk

1 TBS vanilla

1. Preheat oven to 350 degrees.

2. In a medium saucepan (I use a nonstick frying pan) over medium-low heat, melt sugar until liquifies and is golden in color. DO NOT stir sugarmore than once or twice... it causes it to crystalize; just allow it to slowly melt, swirling occasionally.

3. Carefully pour hot syrup into a 9 inch round glass baking dish. Turn the dish to evenlu coat the bottom and sides. Set aside.

4. In a large bowl, using electric mixer, beat eggs. Add condensed milk, evaporated milk, and vanilla. Beat just until smooth. Pour egg mixture into prepared baking dish.

5. Bake in a water bath* for about 40 minutes, until just set. Test by inserting a clean knife into center - if it comes out mostly clean, it's done.

6. Allow to cool completely - about 45 minutes. Run a knife around the edges and invert onto a serving platter with sides (to catch the syrup). Serve with a little of the syrup drizzled over each piece.

* Water bath: use a low pan large enough to accomodate the pie pan. Fill with about 2 inches of hot water. Place pie pan in water, being careful not to get any water in the flan mixture.

A baking sheet with sides could also be used... there just won't be as much water in it. Baking flan in a water bath helps give it the traditional smooth texture it should have.