| 1 |
In a small heavy saucepan, cook the sugar over low heat until caramel forms. Pour it into an 8-inch round mold. Set aside. In a bowl, beat the eggs until frothy. Add the condensed milk, evaporated milk, and vanilla; mix well with the eggs. |
| 2 |
Pour the mixture into the caramelized mold. Cook on top of the stove in a bain-marie on medium-high heat partially covered, for 35 minutes. The flan is done when a toothpick inserted near the center comes out clean. Let it cool at room temperature. Refrigerate for at least 2 hours (or better, overnight) before serving. |
| 3 |
To serve, invert the flan on a platter. Garnish on top with fresh berries. |
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