5 eggs
1 12 ounce can evaporated milk
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 1/2 cups sugar

Preheat oven to 350 degrees

1. In a saucepan over low heat, put the sugar and 1 1/3 cups water. Stir constantly until the mixture turns brown and forms a liquid caramel. Be careful not to burn the mixture.

2. Pour the caramel into an oven-safe, deep, round dish. Swirl the dish making sure that the sides are coated. The sugar mixture will harden against the bowl.

3. Put the eggs, evaporated milk, condensed milk and vanilla in a large bowl and mix well. (you can use a blender or food processor)

4. Once the caramel has cooled, pour the egg mixture over it.

5. Put the dish in a bain marie* and place in the oven for 1 1/2 hours. Check periodically to make sure the water has not all boiled out of the bain marie. The flan should be beginning to brown on top and should not jiggle when it is done.

6. Allow the flan to cool, then place in the refrigerator. If you have the time, refrigerate the flan overnight. It always tastes better!

7. When ready to serve, carefully invert the baking dish on to a cake plate. The syrupy liquid should run down the side. Garnish with fruit and serve.

* to prepare a bain marie, place the baking dish in a large casserole dish. Partially fill the casserole dish with boiling water. Carefully place both dishes in the oven. Don't let all of the water boil out during cooking. If it gets low, replace with boiling water.