Caramel Flan

Caramel

1 cup

Sugar, granulated

In an sauce pan (6 × 8, 7 × 7 or 8in. round) melt sugar (do not stir, tilt pan to distribute melting sugar) for caramel on a stove top at medium heat. When the sugar melts and starts to turn a light amber color, remove from heat and quickly cover the bottom and sides of mold with the melted caramelized sugar.

Flan (Custard)

5 ea

Eggs, fresh

1 can

Evaporated Milk, 13 oz. can

1 tsp.

Vanilla Extract

1¼ cup

Sugar, granulated

	Preheat oven to 300ºF with a pan (large enough to hold a flan mold [9" deep dish round Pyrex™]) 1/4 full of water in oven. The flan mold will be placed in the hot water pan during the baking process.
	Separately, place eggs into bowl breaking egg yolks and stirring into egg white being careful not to beat eggs. Add other ingredients mix well without beating and pour mixture through strain, into the pre-caramelized mold.
	Carefully place mold into hot water pan in oven (being careful not to burn yourself) and bake covered for 1½ hours. Raise temperature to 350ºF, remove cover and bake for another hour or until golden brown. Remove from oven and allow to cool at room temperature, then place in refrigerator to chill well. Invert onto dish for serving.

Notes:

You may pour into individual serving caramelized flan molds.

Dot not over stir or over beat. Over beating may turn your flan into omelet.

Coffee Caramel Flan

For Coffee Caramel Flan, add 4 oz. of Puerto Rican espresso coffee before straining and pour into mold. Dot not over stir or over beat.

Cream Cheese Flan

For Cream Cheese Flan, blend (You can use blender here) in, 1 - 8 oz. bar of softened cream cheese but do not strain when pouring into mold.

Pumpkin Flan

For Pumpkin flan, blend (You can use blender here) in, 1 - 16oz. can of mashed pumpkin but do not strain when pouring into mold.

Yam Flan

For Yam flan, blend (You can use blender here) in, 1 - 16oz. can of mashed yam but do not strain when pouring into mold.