Mexico − Flan

Instructions

1. 1

   In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.

2. 2

   Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.

3. 3

   Quickly turn mold to coat bottom and sides with the caramel.

4. 4

   Let cool so caramel hardens.

5. 5

   Heat oven to 325F.

6. 6

   Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.

7. 7

   Cover and blend to mix well.

8. 8

   Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2".

9. 9

   Bake for 1 hour.

10. 10

    Remove from oven and remove mold from water.

11. 11

    Cool and then refrigerate up to 2 days.

12. 12

    Cover mold with an inverted serving platter.

13. 13

    Hold mold and platter together and turn them over.

14. 14

    Lift off mold.

15. 15

    Caramel will fall as a liquid sauce over the custard.