Delicious, Easy Cuban-Style Flan

Ingredients

• 1/2 cup sugar
• 1 teaspoon water (optional)
• 1 whole egg
• 5 egg yolks

• 1 (12 ounce) can evaporated milk

• 1 (14 ounce) can sweetened condensed milk
• 1/2-1 teaspoon vanilla extract

Directions

1. 1

   Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.

2. 2

   Carmel: Some people like to make carmel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the carmel right in the flanera. If you are using a casserole dish, make the carmel in a saucepan and pour into the bottom of the casserole dish.

3. 3

   Custard: As you prepare the custard, the carmel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened carmel. Put on the lid.

4. 4

   Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.

5. 5

   Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.

6. 6

   Remove from the oven and the water-bath and let cool.

7. 7

   Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid carmel over the flan and invert. Chill the flan for at least an hour before serving.

8. 8

   Enjoy!