Preheat oven to 350 degrees.
6 eggs beaten with 1 Tablespoon vanilla (mixed well but not frothy)
Add:
1 can Eagle Brand Sweetened Condensed Milk – 14 ounces
14 ounces milk (I used 2% – just refill the condensed milk can)
dash of fine salt
Beat well.
Carmelize 1 cup of sugar in a small pan over low heat. Be careful not to burn it and be patient! Pour into an unbuttered round glass pie dish or metal pan and swirl around the bottom, it will harden. Be careful! Your dish may get hot from the melted sugar!
Pour the custard on top of the sugar and prepare a water bath for baking. Bake for about an hour. We bake uncovered because we like the crispy edges but you could cover it with foil if you prefer your flan creamier.
When finished baking, remove lid if covered, and cool to room temperature. Refrigerate covered for 4 hours or overnight, run a knife around the edge and tip out when ready to serve. Carefully lift the pan, the caramel will drip onto the plate so make sure your plate is big enough or has an edge.
Or if you are like us, wait long enough for the flan to cool so that you can tip it out without worrying about burning yourself and snitch the crispy edge….. YUM!