Cuban Flan

Caramel: Add water to sugar and then cook it to a nice dark golden brown (around 10 mins). Pour into the bottom of the casserole dish. Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 2 eggs yolks add the vanilla and a pinch of salt. Whisk eggs white a punto de merengue. Add the evaporated milk, sweetened condensed milk and powder milk to the eggs and mix together. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid. Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself. Bake in a pre-heated 180 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes. You will know that it is ready when you introduce a knife in its center and it comes out totally cleaned. Remove from the oven and the water-bath and let cool. Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.