Flan
FlanThere are three critical points in this recipe. One is the pan that you will bake the flan in. You can use either a 13 x 9 Pyrex type glass dish or 8 custard size dishes. This pan must sit inside of another pan, partially filled with water (water bath). Make sure you have these 2 pans before starting.
Add 6 eggs to bowl and blend with hand blender until all blended.
Pour the 6 eggs into another bowl using a strainer. This is critical point number 2. Pour 3 cans of evaporated milk through the same strainer and into second bowl with eggs. Add 2 TBS of vanilla and 3/4 cup of sugar. Blend.
Third critical point, take one cup of sugar and heat over fire until it is all liquid and a nice brown color. If you burn the sugar, throw it away and start over.
Pour melted sugar into bowl to coat the bottom. Add egg and milk mixture. Put pan into another pan with water. Water line should not go above the half way point.
Put in preheated oven at 350 degrees for 1 hour if using 13 x 9 dish or 50 minutes for the 8 custard dishes. Take out of oven when firm and allow to cool.
When the pan is cool enough to touch, put in refrigerator to cool.
If possible, flip the flan over into a plate or serving dish, so that the liquid is on top. Serve cold.
This is a great dessert to make when you need to bring a dish to a party or gathering. The Flan is light unlike a cake, prepares real fast and is delicious.
Compliments of Faye Donnelly