I suppose everyone knows what Flan is. Flan is a Mexican dessert, custard with a heavenly caramel sauce, baked in these cute little ramekins. I like this one for it's simplicity. Yes, it is almost as easy as the Jello brand one in the box.
Flan - Mexican Food
1 cup and 1/2 cup sugar
6 large eggs
1 14-ounce can sweetened condensed milk
2 13-ounce cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees F. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
COOK'S NOTE: Whole milk may be used instead of the evaporated milk. Fill the sweetened condensed milk can twice with whole milk instead of the evaporated milk. I like it better.