Flan
added 03/07/08
Serves 8-10
1/2 cup sugar
2 1/2 tsp. water
4 eggs
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 tsp. vanilla
Preheat oven to 350ºF.
In a saucepan, combine
sugar and water and boil rapidly until a deep amber color. Pour the mixture
in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let
cool.
In a bowl, stir eggs
and then add all the milks and vanilla. Mix batter well. Pour mixture
into the caramelized sugar-coated pie dish.
Place dish in large
roasting or baking pan. Add enough hot water to come halfway up sides
of pie dish. Bake flan in water bath for 1 hour, until set in center.
Let cool, then cover and chill overnight. (Can be made two days ahead.
Keep chilled).
To serve, allow flan
to come to room temperature. Run a sharp knife around the edge to loosen.
Place a large serving plate on top of the pie pan and flip upside down.
Gently remove the pie pan and cut the flan into wedges to serve.
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