Serves 8 to 10

Ingredients:
1 ½ cups sugar
½ cup water

1 can Evaporate Milk plus
Enough whole milk to make 4 cups of liquid
½ vanilla bean
5 wide strips of orange rind
4 eggs
6 yolks
1 cup sugar

Add the 1 ½ cups of sugar and the water to a sauce pan and boil on high heat till caramel colored. Immediately pour it into a 9-nch cake pan to coat the bottom and then tilt the pan to coat the pan walls with the hot caramel. Set aside while you heat the milks in a saucepan with the vanilla bean and orange rind to a simmer then turn off the heat and let it infuse for 5 – 10 minutes.

Meanwhile whisk together the eggs, yolks and remaining sugar. Ladle in some of the hot milk to temper the egg mixture then combine with the rest of the hot milk. Strain this mixture into the prepared cake pan. Place a tea towel or a few layers of news paper in a roasting pan, then place the filled cake pan on it. Fill half way up the cake pan with water. Bake at 300 degrees for 40 – 50 minutes till set in the center. Chill for at least 4 hours. To serve, run a table knife around the wall of the cake pan then place a large serving platter over the pan. Quickly flip the cake pan and platter to turn out the flan. Lots of caramel syrup should come out with the flan. Serve in wedges with some of the syrup.