One Big Flan

6 beaten eggs

3 cups of milk (or 1 1/2 cups of half and half + 1 1/2 cups of water)

1/2 cup of demerara or Florida Crystals* (unbleached sugar)

2 t. vanilla

a pinch of salt

For the Caramel: 

1/2 c. Florida Crystals or finely ground raw sugar*

In a heavy saucepan, cooked the sugar for the caramel over medium-high heat until the sugar begins to melt, shaking the pan occasionally; DO NOT STIR. Reduce the heat to low and cook until a deep brown; stir frequently. Because you  the unrefined sugar is not bleached and still contains natural molasses this stage goes quickly once the sugar starts to melt;  you can easily over-brown the sugar. DON'T LEAVE THE STOVE DURING THIS PROCESS. (If you like a deep coffee-like flavor you can let it get really dark.) 

Pour the hot sugar syrup into the bottom of a casserole and tilt the casserole to coat the bottom. Let sit about 10 minutes to harden up. 

In the meantime, beat the eggs and add in the sugar. Beat well to begin dissolving  the sugar. Add the milk (or half and half mixed with water) and vanilla. Mix thoroughly. When the sugar is completely dissolved and the caramel-sugar in the casserole is fully set, pour the egg-milk mixture into the casserole.

Place the casserole in another baking pan and place in a pre-heated 325 degree oven. (I use a 9" square baking pan.) Add boiling water to the outer baking pan around the casserole -- the water should be at least an inch and half to two inches deep; this hot water bath will keep your flan from developing the holey texture that comes from cooking too fast from the direct heat of the oven. 

Bake for 50-60 minutes in a 325 degree oven or until a knife inserted in or near the center comes out clean. 

To serve it, take a sharp knife and carefully cut around the edges of the custard. Place a plate upside down on top of the casserole and carefully, but quickly,  invert the casserole & plate. You should hear or feel the custard plop onto the plate.  

You can serve this warm or cold; I prefer my flan chilled for several hours after it cools, but I remove it from the casserole before I refrigerate it. Make sure the serving plate has a good lip on it since the caramel will become quite liquid and the syrup makes a sticky mess.

This is a picture of the one I did with the deeper browning of the sugar -- it had a slight coffee flavor to it:

*you can substitute regular granulated white (bleached) sugar, but it does take longer to brown the caramel.