2 Tbsp water
1 c sugar
Put in heavy saucepan or skillet and cook over medium heat without stirring, until golden and the bubbles die down. Be sure to wipe down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. When golden, pour into a pie plate and rotate the plate to coat the bottom and sides of the pan with the caramel. Be sure to work quickly as the mixture will cool and get firm as you spread. .
1 can evaporated milk
1 can sweetened and condensed milk
3 egg yolks
1 tsp vanilla
1 can Nestle media crema (table cream) (I can find this at Walmart)
Boiling water for hot water bath
Put everything, except boiling water, into a blender and blend well. When blended, pour over the caramel in the pie pan.
Place the pie pan into a roasting pan with sides that is large enough to hold the pie pan comfortably. Pour boiling water into the roasting pan so that the water comes to half way up the sides of the pie pan. Place immediately into a 350F oven and bake for about 35 minutes or until the flan barely jiggles when shook. .
When cool you can serve or place in the refrigerator until ready to serve.
To serve, lightly run a knife around the sides of the flan to make sure it does not stick and invert onto a deep platter, shaking lightly if needed to dislodge the flan. If you shake too hard it will break.
Garnish with whipped cream.