|Evaporated milk||29 Ounce (canned)|
|Sugar||1⁄2 Cup (8 tbs)|
In 8-inch skillet caramelize the 1/3 cup sugar by heating and stirring it over medium heat until it is melted and golden brown in color.
Quickly pour into an 8-inch round baking dish, tilting the dish so that the caramelized mixture spreads over the entire bottom.
Place the milk, eggs, vanilla , and the 1/2 cup sugar in blender container.
Blend to combine.
Pour the custard mixture into the caramel-coated baking dish.
Set baking dish in a larger pan.
Add boiling water to the outer pan to a depth of 1 inch.
Bake at 325° till a knife inserted halfway between the center and the edge of the flan comes out clean, about 45 minutes.
Carefully loosen sides and invert on platter.