Categories: Desserts 
      Yield: 6 servings 
  
      1 cn Evaporated milk                     1 tb Vanilla extract 
      1 cn Sweetened condensed milk          1/2    Lemon; juice only 
      2 c  Sugar                               8    Eggs 
    1/4 c  Water                           
  
  Preheat oven to 375 . Mix eggs, condensed milk, evaporated milk, 1 cup of 
  the sugar, vanilla and lemon juice in large bowl. Mix well, no solids 
  allowed, and the sugar must blend very evenly. (Add a little bit of 
  Amaretto or Bailey's Irish Cream if you feel adventurous, or a little 
  softened cream cheese). In a meat loaf or bread mold, put the remaining 1 
  cup of sugar and the water tilt the mix so that becomes a syrupy mix. Heat 
  on high, watching it and moving it every once in a while to spread the heat 
  evenly. When it starts to turn brown, take it off the heat. The syrup 
  should be a medium caramel color. Put it in the freezer and let it set. 
  After the caramel sets, pour in the flan mixture you made in the bowl. 
  Cover TWICE and seal well with aluminum foil. Put the mold inside another 
  larger pan (double boiler) and fill the middle with water so that it almost 
  reaches the edge of the inside mold. It is VERY important to seal the top 
  of the mold; if steam or hot air gets inside the flan will not come out 
  creamy and firm (it will look like swiss cheese on the outside). Set oven 
  to BAKE and cook for 1 hour. Turn oven off and let it cool, then take the 
  flan out, remove from the larger pan and put it in the fridge to cool. 
  Ought to serve 8 or so, but I've seen it serve 1 over 3-days. It will last 
  quite a bit as long as it is refrigerated. +++++DON'T FORGET TO SEAL THE 
  PAN REALLY WELL! (BOOM! DIET'S DEAD!) Recipe from Juan Jiminez, GEnie 
  Shared by Barb Day.