|Sugar||1⁄3 Cup (5.33 tbs)|
|Canned evaporated milk||12 Ounce (1 1/2 Cups)|
To caramelize sugar, in a heavy skillet cook 1/3 cup sugar over medium-high heat until the sugar begins to melt, shaking skillet occasionally.
Do not stir.
Once the sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted and is golden brown, stirring as needed with a wooden spoon.
Remove skillet from heat and immediately pour caramelized sugar into an 8-inch flan pan or an 8x1 1/2-inch round baking pan (or divide caramelized sugar among six 6-ounce custard cups).
Working quickly, rotate pan or cups so sugar coats the bottom as evenly as possible.
In a medium bowl combine the eggs, evaporated milk, 1/3 cup sugar, and vanilla.
Place flan pan or custard cups in a 13x9x2-inch baking pan on an oven rack.
Pour egg mixture into flan pan or cups.
Pour the hottest tap water available into the 13-inch pan around the flan pan or cups to a depth of about 1/2 inch.
Bake in a 325° oven for 30 to 35 minutes for flan pan (35 to 40 minutes for custard cups) or until a knife inserted near the center comes out clean.
Immediately remove flan pan or cups from hot water.
Cool on a wire rack.
Cover and chill for 4 to 24 hours.
To unmold flan, loosen edge with a knife, slipping end of knife down side of pan to let in air.
Carefully invert a serving platter over pan (or a dessert plate over a custard cup); turn dishes over together to release flan.
Spoon any caramelized sugar that remains in pan on top.
If desired, serve the flan with fresh fruit and garnish with edible flowers.