Beat eggs well and add milk. In small casserole (about 7 or 8 inches in diameter) mix sugar and water and cook over med. high heat until sugar takes on a dark yellow color. Reduce heat and rotate to cover bottom with the caramelized sugar. Mold must be small for this quantity. When caramel is dry, strain and pour in the mixture of eggs and milk, adding the vanilla. Cook in a double boiler for 20-25 minutes or in a pan of boiling water in the oven at 350xF for the same amount of time. Invert carefully and refrigerate.
Place 3/4 cup sugar in large, heavy skillet. Cook and stir over medium heat until sugar melts and forms light brown syrup. Immediately pour syrup into heated shallow glass baking dish or flan pan. Holding dish with pot holder, quickly rotate to cover bottom and sides completely. Set aside.
To make custard, heat milk and half-and-half until bubbles form around edge. In large bowl, beat eggs slightly. Add sugar, salt and vanilla. Gradually stir in the hot milk mixture and brandy. Pour into prepared dish.
Set dish in shallow pan; pour boiling water to 1/2 inch level of flan. Bake at 325° for 35 to 40 minutes or until silver knife inserted comes out clean. Let custard cool; refrigerate for 4 hours or overnight. To serve, run small spatula around edge of dish to loosen. Invert on serving dish; shake gently to release.
Place 3/4 sugar in large, heavy skillet. Cook over med. heat until sugar melts and forms a light brown syrup. Stir to blend. Immediately pour syrup into heated 8 1/4" diameter- round shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and sides completely. Set aside. Oven to 325 degrees. Make custard: In med. saucepan, heat milk and cream just until bubbles form around edge of pan. In large bowl, with rotary beater, beat eggs slightly. Add sugar, salt, and vanilla. Gradually stir in hot milk mixture. Pour into prepared dish. Set dish in shallow pan; pour boiling water to 1/2" level around dish. Bake 35-40 mins. or until knife inserted in center comes out clean. Let custard cool, then refrigerate -- 4 hours to overnight. To serve: run small spatula around edge of dish to loosen. invert on shallow serving dish; shake gently to release. Makes 8 servings.
Lightly beat the 3 eggs; add the can of condensed milk, 3 cups milk, 2 teaspoon vanilla. In pan, heat 1 cup sugar until caramelized. Then coat inside of Jello mold (ring mold) with caramel glaze. Place mold in shallow pan of cold water (water should reach 1/2 to 3/4 up side of mold). Pour milk/egg mixture into ring mold. Bake at 400F for about 1 hour in middle rack. Should appear golden brown on top. Refrigerate. Before serving flip over onto plate. Caramel glaze will fall over flan. For best results, make one day prior to serving. Should stand 12 hours in refrigerator.