|1/2 cup sugar
1/2 teaspoon vanilla
1 can (14 oz.) sweetened condensed milk
1 can (12
oz.) evaporated milk
Mint leaves, optional
In small saucepan over medium heat, cook
sugar, stirring constantly, until melted and deep golden brown.
Remove from heat and immediately pour into 9-inch flan dish
or pie plate, quickly tilting dish to completely coat bottom.
Place prepared dish in large baking or broiler pan. In medium
mixing bowl, beat together eggs and vanilla. Set aside. In
medium saucepan, stir together milks. Cook over medium-low
heat, stirring constantly, just until mixture boils. Slowly
pour hot milk into egg mixture, stirring constantly until
well blended. Place pan containing prepared baking dish on
middle rack in preheated 350° F oven. Slowly pour egg
mixture into dish. Pour very hot water into baking pan to
within 1/2 inch of top of custard. Bake until knife inserted
near center comes out clean, about 35 to 40 minutes. Remove
promptly from hot water. To serve warm, cool on wire rack
about 5 to 10 minutes. Gently loosen at sides with spatula.
Invert onto serving platter. To serve cold, refrigerate several
hours or overnight to thoroughly chill, then unmold. Garnish
with strawberries and mint leaves, if desired. Cut into wedges.