Instructions

1. Preheat oven to 350°F (175°C).
2. For caramel: in a small saucepan, melt 100g sugar over medium heat until golden (do not stir, just swirl). Remove from heat.
3. Carefully pour caramel into bottom of a flan mold or baking dish, coating sides.
4. In blender, combine evaporated milk, condensed milk, eggs, remaining 50g sugar, and vanilla.
5. Blend until smooth.
6. Pour custard mixture over caramel in mold.
7. Place mold in larger roasting pan filled with hot water (water bath).
8. Bake for 50-60 minutes until custard is set but still slightly jiggly in center.
9. Cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
10. To serve, run knife around edges and invert onto serving plate so caramel drips over top.