Vanilla Flan
Mexican flan is traditionally a caramel-coated vanilla-infused custard delicacy and it is a delicious way to cool your mouth after a spicy meal.
1/2 cup sugar
4 eggs
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F
Prepare the caramel:
Heat the sugar over medium to medium high heat until it turns to a golden
brown caramel. Do not over cook the sugar or it will turn very dark and
taste burned. As soon as the caramel achieves a deep golden color, remove
it from the heat and pour it evenly over the bottom of a 9 inch glass
baking dish. Tilt the dish so that the caramel coats the bottom and a
bit of the sides.
Tip: You may wish to place a drop of lemon juice into the sugar while
it is heating. The acid will prevent the sugar from crystallizing, keeping
your caramel smooth and clear. Also, it is best not to stir the caramel.
You can swirl it in the pan if you like, but don't put a spoon in it -
sugar crystals can cling to a spoon, causing a whole pan of caramel to
become cloudy and lumpy.
In a separate dish, beat the eggs lightly. Add the remaining ingredients
in the order listed, stirring lightly after each addition. Mix thoroughly
after all ingredients have been added.
Pour the mixture into the pan slowly so as not to disrupt the caramel layer. Place dish in a roasting pan and place pan on oven rack. Fill the pan with boiling water to cover the baking dish halfway up its sides.
Bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
Allow to cool completely (at least one hour). Run a knife around the edge of the flan to loosen it. Place a serving platter on top and invert it to release the flan.