Servings: 8

sugar sugar
29 oz. evaporated milk 29 oz. evaporated milk
4 eggs 4 eggs
2 tsp. vanilla 2 tsp. vanilla
water water

Preheat oven to 325° F.
Put ⅓-c. sugar into small saucepan & caramelize by heating & stirring constantly over medium heat till sugar is melted & golden brown in color.
Quickly pour caramel into 8-in. round baking dish, tilting so that caramel covers the bottom.
Put milk, egg, vanilla, & ½-c. sugar into blender container & blend to mix.
Pour egg mixture over caramel in baking dish.
Set dish into large pan.
Boil enough water to fill outer pan to 1-in. depth; then pour into outer dish.
Set both pans into oven & bake till knife inserted halfway between center & edge of flan comes out clean (about 45-mins.). (The center of the soft will remain soft.
Remove inner pan & put in refrigerator to chill.
When ready to serve, carefully loosen sides & unmold.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)