Classic vanilla flan

Preheat the oven to 350.

In a medium heavy, not non-stick saucepan, combine the sugar and water.

Over medium heat dissolve the sugar without agitating, brushing the pan sides with water to wash down crystals.

Raise to medium-high and let it bubble, swirling occasionally to even out the color, until a beautiful amber; watch closely, it burns quickly.

Pour the caramel into an eight-inch pan and swirl to coat; set aside on a kitchen towel.

In a big bowl, mix the eggs to break up the yolks; add the evaporated milk, sweetened condensed milk and vanilla and combine (a blender or hand mixer makes it easy) without beating in many air bubbles.

Pass the custard through a sieve to remove bubbles and stringy bits, then pour it over the caramel.

Set the pan in a roasting pan and add about one inch of hot water from a kettle.

Bake at 350 for 35 to 40 minutes, until the center wobbles gently.

Cool (it keeps in the fridge a couple of days); run a small knife or offset spatula around the edge.

Set the pan in hot water for a few seconds to loosen the caramel, then invert onto a rimmed cake plate.

Scrape off clinging caramel, cut and serve plain or with whipped cream and berries.