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| What You Need: |
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THE FLAN MIXTURE
5 eggs, beaten
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon vanilla
THE CARAMEL
˝ cup sugar plus 1 tablespoon water
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| How To Cook: |
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1. Blend all the ingredients for the flan, mix well, and set aside.
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2. Heat a very small heavy saucepan and add the sugar and water. Stir constantly with a wooden spoon over medium-low heat until the sugar melts and just begins to turn a light tan color.
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3. Remove from the heat and pour the caramel into an oiled 1-quart mold. (A porcelain souffle mold will work well, or an enameled-iron saucepan.
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4. Be sure the pan is oiled well!) Allow the caramel to cool for a moment. Pour in the Ban mixture and cover the top with aluminum foil. The foil cover must be very tight! Place the dish or pan in about 2 inches of water in a cake-baking pan.
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5. The water should be hot and the oven heated to about 350°F. Bake about 1 hour or until the tip of an inserted knife comes out clean. Chill the dish, still covered, overnight. Invert, take from the mold, and serve.
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