Flan

Mexican food is one of my favorites, and the desserts are surely included! Flan doesn't taste like it should be this easy to make, but it is! All it takes is:

3/4 c. sugar

1 can (12 fl. oz) evaporated milk

1 can (14 fl. oz.) sweetened condensed milk

4 eggs

1 tsp. vanilla

 Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, about 5 minutes or until dissolved and caramel colored. Quickly poor onto bottom of deep-dish 9-inch pie plate; swirl around bottom and sides to coat.

Combine all other ingredients in a blender. Blend until well mixed and pour into the prepared pie plate.

Fill a roasting pan with warm water to about 1-inch depth. Place the pie plate in the roasting pan. (The water provides an even, moderate temperature, so the eggs won't curdle.)

 

Preheat oven to 325 degrees. Bake for 45-50 minutes or until knife inserted near center comes out clean. Remove flan from water. (This can be tricky since the water and pie plate are hot. You can use a ladle to remove water before taking out flan... just be careful.) Cool. Refrigerate for 4 hours or overnight. When you are ready to serve the flan, run a small spatula or knife around the edge of the pie plate. Invert serving plate over the pie plate, and flip it over (shaking gently to release). The caramelized sugar forms the sauce on top of the flan. 

¡buen provecho