5 eggs, beaten
1 (14 oz.) can sweetened condensed milk (I prefer Eagle Brand)
1 c. milk
1 tsp. vanilla

CARAMEL:

1/2 c. sugar plus 1 tbsp. water

Blend all the ingredients for the flan, mix well and set aside. Heat a very small heavy saucepan and add the sugar and water. Stir constantly with a wooden spoon over medium low heat until the sugar melts and just begins to turn a light tan color. Remove from the heat and pour the caramel into an oiled 1 quart mold. (A porcelain souffle mold will work well, or an enameled-iron saucepan. Be sure the pan is oiled well!) Allow the caramel to cool for a moment. Pour in the flan mixture and cover the top with aluminum foil. The foil cover must be very tight!

Place the dish or pan in about 2 inches of water in a cake baking pan. The water should be hot and the oven heated to 350 degrees. Bake about 1 hour or until the tip of an inserted knife comes out clean. Chill the dish, still covered, overnight. Invert, take from the mold, and serve.