4 eggs
1 can condensed milk
1 can evaporated milk
2 tbsp vanilla (or I like to substitute brandy)
sugar to caramelize bottom of container
Mix all except sugar.  Caramelize sugar at bottom of container; I like to use a round Pyrex container.  Then I double boil this for about 1/2 hour at 325%.  To double-boil, I set the Pyrex with mixture in a larger pan with water.  Test by inserting knife; it if pulls out clean, it’s done!  Cool the flan, then run a knife around the container to loosen flan from sides.  Get a serving platter, hold over Pyrex with flan.  Firmly grasp both platter and Pyrex at the sides, then flip them over, so flan remains on the serving platter with the caramelized part on top.