Flan
A simple yet delicious custard and caramel dessert that is popular in Puerto Rico, Mexico and other South American countries.
INGREDIENTS:
7 egg yolks
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
1 Tbsp. vanilla extract
1 Tbsp. dark rum
3/4 c. sugar for caramel
CARAMEL:
- Sprinkle sugar in skillet and cook over medium heat. Stir constantly with wooden spoon until sugar melts and turns light brown.
- Quickly pour hot caramel into a 9-inch round cake pan, tilting to coat bottom; set aside.
CUSTARD:
- In a blender (or using a mixer), combine eggs, condensed milk, evaporated milk, vanilla and dark rum. Pour custard mixture over caramel in cake pan. Cover cake pan with aluminum foil.
- Place cake pan into a larger shallow pan filled with about 1 inch of hot water.
- Bake at 350 degrees F for 50 minutes or until knife inserted comes out clean.
- Remove pan, let cool on wire rack completely. Loosen edges and invert flan onto a rimmed serving platter.
- Chill several hours before serving.
