Pudding aka Flan aka Caramel Custurd

3 Large Eggs
1 can evaporated milk
1 can sweetened condensed milk
5 tablespoons of granulated sugar
Splash of vanilla extract

This is an easier and creamier version of the pudding recipe. Accidentally got hubby on the pudding...sweet! :)

Take a round steel cake pan (about 7 inch diameter). Put 4/5 tablespoons of sugar on the pan and put it directly on the stove at medium heat. The sugar starts to bubble and turn brown. Wear mitts and keep swirling the pan until all the sugar caramelizes and the pan bottom is covered. Set aside to cool. The caramel will crack as it cools, that's normal.

Heat oven to 350F. In a large mixing bowl take 3 large eggs, one can of sweetened condensed milk, one can of evaporated milk and vanilla extract. Mix very well with a mixer. When caramel in the pan is completely cooled, pour the egg mixture into the pan.

Take a 13x9 cakepan and pour about an inch and half of water into it. Place the pan with the egg mixture inside the larger pan to create a water-bath. Keep it uncovered. Now place the pans in the oven.
Bake at 350F for 50 mins. When you take out the flan/pudding, it may jiggle slightly. Let it come to room temperature, then cover and keep in refrigerator for at least 3-4 hours... overnight is even better.

When ready to serve, open the cover. Take a knife and slightly loosen the edges of the flan/pudding. Take a large plate and cover the round pan. Invert so that the pudding is served on the plate. Lift the round pan.

Got this recipe from Moni Bhabi...thanks!!!