Preheat oven to 350 degrees F (180 degrees C).
Granulated Sugar (3/4 cup)
in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto the bottom of a 9-inch-round cake pan; quickly swirl around the bottom to coat.
Evaporated Milk (1 can)
La Lechera® Sweetened Condensed Milk (1 can)
Large Eggs (6)
Vanilla Extract (1 Tbsp)
in a blender. Cover and blend for 5 seconds.
Pour the mixture into the prepared pan and cover lightly with foil. Place the pan in a large roasting pan and fill the roasting pan with warm water to about 1-inch depth.
Bake for 50 minutes or until a knife inserted near the center comes out clean.
Remove the flan from the water. Cool on a wire rack and refrigerate for 4 hours or overnight.
To serve, run a small spatula around the edge of the pan. Invert a serving plate over the pan. Turn over and shake gently to release.