Flan Antigua

• 1 cup of sugar
• 2 (14 ounce) cans sweetened condensed milk
• 2 (12 fluid ounce) can evaporated milk
• 1 1/2 cups cow's milk
• 6 eggs
• 2 egg yolks
• 1 tablespoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat, melt the cup of sugar until liquified and deep golden in color. Pour hot syrup into a 4-quart round flan mold (or baking glass dish) turning the pan to evenly coat the bottom and sides. Set aside.
3. Pour the rest of the ingredients in a mixer and blend together. Pour the mixture into the flan mold. Cover with aluminum foil. Place the flan mold in a large glass, ceramic baking dish or an aluminum pan and fill with about 2 inches of hot water.
4. Bake for 80 minutes in the water bath. Check with a toothpick in the middle to ensure it is done. The flan may not look exactly firm, but if the toothpick is clean it is done.
5. Let it cool completely at room temperature, then transfer to the refrigerator for at least 4 hours.
6. To serve, carefully invert the flan on a serving plate.

sugar, condensed milk, milk, cows milk, eggs, egg yolks, vanilla

Taken from www.epicurious.com/recipes/member/views/flan-antigua-50084294 (may not work)