|Sugar||1 1⁄2 Cup (24 tbs)|
|Condensed milk||1 Can (10 oz)|
|2% milk||1 1⁄2 Can (15 oz)|
|Vanilla||1 1⁄2 Teaspoon|
Preheat oven to 350 degrees.
Place sugar in small saucepan.
On medium heat begin to dissolve sugar, stirring frequently.
Continue to cook for about 4-7 minutes and until sugar turns into caramel or amber color.
Warning: Sugar will get very hot.
Divide the sugar into custard cups or ramekins.
Set aside to cool.
Place the eggs, condensed milk, 2% milk, and vanilla in a blender.
Blend until smooth.
Pour the mixture in the custard cups and divide evenly.
Place cups in a large square pan and fill pan with water until water reaches about one inch of the custard cups.
Cover and bake for one hour.
After the hour, uncover pan and bake flan for another 30 minutes, or until a toothpick is inserted into the center of the flan, and it comes out clean.
Cool flan for 15 minutes and place in refrigerator until chilled or for next day use.
Serving the flan: Gently pass a knife around the sides of the custard cup until loosened.
Flip over onto a small plate.