-1 cup light brown sugar
-1/4 cup water
-10 large egg yolks
-1 tbs vanilla extract
-1 (14 oz) can condensed milk
-1 (12 oz) can evaporated milk
Preheat oven to 350 F.
Place sugar and water in a small pot and heat until sugar is dissolved and mixture is bubbly. Pour into a pie plate and let it sit for 5-6 minutes.
Meanwhile, place yolks, vanilla, condensed milk and evaporated milk into your blender. Process until smooth. Pour egg mixture on top of slightly hardened caramel in the pie plate.
Place pie plate onto a roasting pan. Add hot water to the roasting pan until it reaches halfway up the side of the pie plate (this will nicely steam the flan).
Carefully, place the whole thing in the preheated oven. Bake for 40-50 minutes or until set (jiggly, but not liquidy).
Remove from the oven. Transfer the pie plate to the wire rack and let it cool for 1 hour.
Cover and refrigerate for at least 3 hours.
Run a knife around the pie plate. Cover with a big plate and turn upside down. The caramel mixture should be flowing over the top of the flan. Cut into serving portions and enjoy!