My Sister's Simple Caramel Flan

• Preheat oven to 325ºF.

Caramel:

• Put the sugar and water into a small saucepan over medium-low heat and stir until the sugar dissolves.
• Turn the heat to medium-high and cook until the syrup turns a medium amber color. Swirl the pan, do not stir. This should take about 10 minutes. If necessary, brush down the sides of the pan with a pastry brush dipped in water to prevent the sugar from crystallizing.
• Immediately pour the syrup into the 9" x 9" pan and tilt the pan to cover the bottom and about ¼" up the sides with the candy.

Custard

• Put all the ingredients for the custard into a blender and blend until fully incorporated. Or you can whisk the ingredients together in a bowl.
• Pour this mixture over the caramel in the pan.
• Put the pan with the flan into the larger pan and put this on the middle rack of the preheated oven.
• Carefully pour hot water into the larger pan until it comes halfway up the side of the flan pan. Try not to get water into the custard.
• Bake for 50-60 minutes until the custard is set.
• Remove from oven and cool on a wire rack.
• Refrigerate at least 4 hours and up to 2 days.
• To serve, run a knife around the edge and invert onto a serving platter. (Do this over the sink, because some of the caramel will splash out.)