Traditional Flan

Here is my mom's recipe for Cuban Flan. I know that flan is not just Cuban but I've had the French version, Creme Brule and the our Flan beats them hands down. This recipe will make a medium sized Flan.

Ingredients:
1 1/2 cups sugar
1 cans condensed milk
1 can evaporated milk
5 eggs
1 teaspoon vanilla extract
pinch salt

1. Preheat the oven 350 degrees
2. Put the sugar into a small sauce pot and place it on the stove over medium heat. Keep turning the pot from one side to the next until the sugar has melted completely.
3. Once the sugar has melted completely, pour the liquid into a 2.5 quart metal mixing bowl. Tip the bowl back and forth so the melted sugar spreads evenly over the bottom and sides of the bowl. Set it aside.
4. In a heavy pot over low heat whisk together all the remaining ingredients. (milk, eggs, vanilla, salt)
5. Pour the liquid into your bowl.
6. Place the bowl in a large pan and pour enough hot water into the larger pan to come halfway up the sides of the bowl.
7. Cover the bowl with aluminum foil.
8. Cook for about 1 1/2 hour or until a toothpick inserted in the Flan comes out clean.
9. Remove the bowl from the pan and allow it to cool for about 30 minutes or so. Once it has cooled, flip it over unto a serving try or dish. Cover it again with foil and place it in the refrigerator until it has chilled completely. My mom usually will make the Flan a day ahead. It's really better that way. I've tried to do it the same day it's just not as good.

HEALTHY/LITE VERSION:
Okay, you can make a lite version but I wouldn't recommend it. I tried it once when my dad came to visit me. He was watching his weight so I made it with fat free/lite condensed and evaporated milk. It came out really soft. The taste was okay, but I say if you are going to have Flan then really have FLAN!