Tete's Extraordinary Flan (Crème Caramel)

7 inch ring pan
6 large eggs
1 (14 oz.) can evaporated milk
¾ cup sugar
1 Tbs. water (for caramel)
1 (14 oz.) can sweetened condensed milk
1 Tbs. Ronald Reginald's Melipone^® Mexican Vanilla

Preheat oven to 350º F.

Cook sugar and water to light brown caramel. Immediately pour into mould. Turn mould to coat bottom and sides of pan with caramel. Set aside.

Mix the eggs, Melipone^® Mexican Vanilla, condensed milk, and evaporated milk well. Pour into caramel-lined ring pan. Bake in pan of water (1 ½ " to 2" water) for 25 to 35 minutes. Test to see if done. Chill thoroughly before inverting to remove from ring pan.

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