Flan - the perfect dessert!

Flan is a popular dessert in many Spanish speaking countries. It is also a very popular dessert at my house! The main ingredients are eggs, condensed milk, vanilla, salt and more milk. The last ingredient, milk, is where I made a change in the recipe. Some people use whole milk, others use evaporated milk At first I tried half & half, but found that whipping cream made an even better flan.

My recipe for flan:

• 4 eggs
• 1 can of condensed milk
• 1 teaspoon of vanilla
• a pinch of salt
• heavy whipping cream (use the condensed milk container, fill it with the cream to measure)

**Prepare the loaf pan by making a caramelized sugar syrup. Place a cup of granulated sugar into a heavy bottom sauce pan and add just enough water to make the sugar like 'wet sand'. Mix the sugar and water thoroughly.






Place the sauce pan on medium heat and do not stir the mixture. Watch it carefully. Large bubbles will form, then the sugar will turn into a brown liquid.

When it is a nice caramel color, take the pan off of the heat and carefully pour it into the loaf pan.

Immediately place the hot sauce pan in the sink and fill with cold water. This will make cleaning it a breeze.

Swirl the hot caramel sauce to coat the sides of the loaf pan, again--be careful- the hot syrup burns! Let the pan cool while you make the custard. The caramel will harden.

Now while the caramel is cooling you can make the custard. Begin by beating the eggs until well mixed. Add the condensed milk, whipping cream, vanilla and salt. Remember to use the empty condensed milk can to measure the whipping cream. Mix until thoroughly combined. A whisk is adequate for mixing.

Then pour into a loaf pan that has a coating of carmalized sugar.
** See directions above for caramel coating.

Place the loaf pan into a larger rectangular pan that is half filled with hot tap water. Cooking the flan in the water bath will ensure even cooking.

Cover both pans with a tent of foil. Cook at 375 degrees F for 55 minutes. Be careful when removing the foil tent to check the flan, there will be lots of steam inside.

The flan is done when a knife inserted into the middle of the flan comes out clean. Allow it to cool and then cover with foil and put the flan into the refrigerator to cool completely. I try to wait to eat it the next day, sometimes we are patient, sometimes not!

Ready to serve and enjoy!