A rich Mexican custard that is delicious served warm or cold.
6 large EGGS
1/2 cup sugar
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 tsp. vanilla
- CARAMELIZE SUGAR: PLACE sugar in small heavy saucepan. HEAT over medium heat, watching carefully, until sugar is melted and turns deep golden brown. IMMEDIATELY remove from heat and pour into 9-inch flan dish or pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.
- HEAT oven to 350°F. MIX condensed and evaporated milks in medium saucepan; HEAT until very hot. Milk should be steaming but not bubbling. Meanwhile BEAT eggs and vanilla in medium bowl until blended but not foamy; slowly stir in hot milk.
- PLACE flan dish in baking pan large enough to hold dish without touching sides of pan. POUR egg mixture into flan dish.
- PLACE pan on rack in center of 350°F oven; pour very hot water into baking pan to within 1/2 inch of top of flan dish. BAKE until knife inserted near center comes out clean, 35 to 40 minutes. REMOVE dish from water bath at once; cool on wire rack. Gently loosen edges with tip of knife. Invert onto platter. SERVE warm or cold.