FLAN de Bernadette

1/2 cup of sugar for making the caramel

2 eggs
1 can of evaporated milk
2 tsp vainilla
3/4 cups of sugar

Pre-heat oven to 350 degrees.

Prepare “bain marie” :Fill large container with water. Make caramel on the ceramic or metal mold where flan will cook. Let it cool down for a few minutes, after spreading the caramel on inside surfaces of the mold. Place the mold inside the larger container to make the mold floats evenly.

Mix the eggs, evaporated milk, vanilla and sugar in a blender.

Pour the mix on the caramel covered mold. Bake for 1 and 1/2 hours uncovered, until knife inserted in flan comes out clean.

After it cools down, chill in the refrigerator.

Delicious when served with fresh fruits or ice cream, or both. Try it with a spoonful of cognac poured over it before serving.