FLAN

INGREDIENTS

1 cup and 1/2 cup sugar
6 eggs
1 14oz sweetened condensed milk
2 13oz cans evaporated milk
1 teaspoon vanilla

DIRECTIONS-

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

This particular recipe can be found in about.com in "mexican food", mom´s flan recipe had waaayy too much detail. Still the same concept so, enjoy!!! However, for the chocolate/flan cake I will give you the flan recipe directly from the cookbook just because it goes so much better with it, and well, because IT IS BETTER!