FLAN (Recipe 1)
(Serves 6)

I N G R E D I E N T S: 1 cup and 1/2 cup sugar 6 large eggs 1 14oz can sweetened condensed milk 2 13oz cans evaporated milk 1 teaspoon vanilla

I N S T R U C T I O N S
PREHEAT oven to 325 degrees. You also need 6 ramekins or other specialty flan cookware and a large baking pan to put them in.

POUR 1 cup sugar in a warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Immediately pour approximately 2-3 teaspoons of the caramel into each ramekin, tilting the ramekins to swirl the caramel around the sides. You may reheat the caramel if it starts to harden.
IN a MIXER, blend the eggs together then slowly mix in the milk followed by the other 1/2 cup of sugar, then the vanilla blending smooth after each ingredient is added.
POUR the custard mixture into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill the dish with 1-2 inches of hot water.
BAKE for 45 minutes in the water bath and check with a knife off to the side of center. If knife comes out clean, they're done.
REMOVE from water bath and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, letting the caramel sauce flow over the custard.

Hint: Make sure you test with the knife off to the side of the center as the flan will continue to cook after the ramekins are removed from the water bath.
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