1 cup and 1/2 cup sugar
6 large eggs
1 14 ounce can sweetened condensed milk
2 13 ounce cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325º.
You will need 6 ramekins or a flan cookware and a large pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel.
Quickly pur approximately 2-3 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides.
In a mixer, blend the eggs together. Mix in the milks and then slowly mix in the 1/2 cup of sugar and then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes until knife inserted into center of custard comes out clean.
Remove and let cool in refrigerator for about an hour.
Invert each ramekin onto a small plate.