Preheat oven to 325°F。 In 2- to 3-quart saucepan, heat sugar and water over medium heat until sugar dissolves, gently stirring with wooden spoon or heat-safe rubber spatula. 烤箱预热325°F。在2到3夸脱大小的炖锅中以中火加热糖和水，直到糖融化。融化过程中轻轻以木勺或耐热刮刀搅拌。
Once sugar is dissolved stop stirring; let cook 6 to 8 minutes or until color is caramel brown, swirling pan occasionally. Pour caramel into pie pan; immediately tilt to coat bottom and partial sides of pie pan. 糖一旦融化即停止搅拌，煮6-8分钟或煮至糖水的颜色变成焦糖棕，其间不时旋转炖锅。将焦糖倒到派盘中，并立刻倾斜派盘使焦糖覆盖住派盘的底部和部分的侧面。
In large bowl, with whisk, lightly beat eggs; stir in milks and vanilla. Pour egg mixture over caramel in pie pan. Place rimmed baking pan in oven on rack; place pie pan in center of baking pan. Carefully add enough boiling water to baking pan to come halfway up side of pie pan. 在一个大碗里用打蛋器轻轻打散鸡蛋，加入三种奶和香草精搅匀。将蛋液倒在覆有焦糖的派盘中。将一个有边缘的烤盘放在烤箱中的烤架上，再将派盘放在烤盘中央。小心地在烤盘中加入开水，加到派盘一半的高度即可。
Bake flan 55 to 60 minutes or until wooden pick inserted in center comes out clean. 烤55-60分钟或直到牙签插入中央部分不会带出布丁组织。
Cool flan on wire rack 2 hours. To serve, invert pie pan onto serving plate and remove pie pan. 将布丁放在烤架上冷却2小时。食用时将派盘倒扣在盘子上再移除派盘。