Cuban Style Flan
5 eggs, beaten
1 14 ounce can sweetened condensed milk
1 cup of milk
1 teaspoon vanilla (can use up to 1 tablespoon)
½ cup of sugar
1 tablespoon water
In a small saucepan heat the sugar and water over low heat. Stir constantly, preferably with a wooden spoon until the sugar melts and just begins to turn a light caramel color. Immediately pour into a 1 quart mold. You may want to oil the mold ahead of time. Soufflé molds work well but I have also made this in an oven proof enameled covered iron saucepan.
Blend all the remaining ingredients. Pour this mixture into the pan that contains the sugar mixture. Cover tightly with aluminum foil. Place in a water bath and bake in an oven preheated to 350 degrees. Bake for about 1 hour or until the tip of an inserted knife comes out clean. Chill overnight without removing the cover. Invert and serve.