Classic Caramel Flan

To a 2-cup glass measuring cup, add the granulated sugar, water, no need to stir, place the cup in the microwave and heat on high power for about 7 to 10 minutes or until it turns into a light-colored caramel sauce. It will be bubbling vigorously and is extremely hot ~350F and can burn you; use extreme caution when removing the cup from the microwave.

Pour the sauce into the bottom of your glass pie dish; set aside.

To a blender canister, add the remaining ingredients, and blend on high for 1 minute or until well combined. Pour over
the caramel sauce in the prepared dish.

Cover the dish with foil and bake for 60 minutes, or until done. Flan will be slightly jiggly in the center when it’s
done but a knife inserted in the center will come out clean. If the jiggly area is the size of a deck of playing cards or smaller, I would assume the flan is done. In the last 10-15 minutes of baking, you can remove the foil if your flan is well on it's way to setting up but it's still paler in color and you want to give it a bit more color.

Allow the flan to cool at room temp for about 3-4 hours, and then in the fridge for 3-4 hours, or overnight (better), before inverting the pie dish over a serving platter and releasing the flan. Tips - If your flan is stubborn and doesn’t want to release because the sticky caramel is holding onto it, give it 10-15 minutes at room temp. If that doesn’t work, run a kitchen towel under very hot water, wring it out, place it onto the glass pie dish, and that should release the flan. Serve chilled.