Preheat oven to 350oF.
Heat sugar in small heavy-duty saucepan over medium-low heat, stirring constantly, for 3-4 minutes or until dissolved and caramel colored. Pour onto bottom of 9 inch round cake pan; quickly swirl around bottom to coat, set aside.
Place egg white, condensed milk, vanilla and water in blender, cover.Blend for 5 seconds
Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan fill roasting pan with warm water to about 1 inch depth. Bake for 50 minutes or until knife inserted near center comes out clean.
Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
To serve, run knife around edge of pan. Invert serving plate over pan. Turn over, shake gently to release.
This is a healthy dessert for persons with high cholesterol.
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