Before this adventure, I had eaten flan exactly once, in Mexico. I had mixed feelings about it then, but when F requested flan as his dessert I was excited to try something that was pretty different than what I was used to. Case in point: no flour involved. It also gave me a great reason to use up some of the massive quantity of eggs residing in the fridge, remnants from our neighbor’s last gift from her chickens.This flan will serve six comfortably, and you won’t even have to worry about pesky leftovers (as if that’s usually a problem with dessert…)
1 C sugar
1/3 C sugar
1 can evaporated (not condensed) milk
3/4 tsp vanilla
Preheat oven to 350°. Prepare 8″ cake pan. Find a pan that’s larger than this pan, and fill part way with water. Put into oven. Melt 1 C sugar in small saucepan over medium heat. When sugar is melted and lumps are gone, pour quickly into 8″ cake pan. Distribute evenly over bottom, and if there is enough, over sides of pan. If sugar doesn’t cover the sides, wait until the pan is cool and lightly grease the sides so that the flan won’t stick. Beat all other ingredients together thoroughly. Pour over sugar. Put into water bath in oven, bake 30 minutes or until knife comes out clean. Let cool slightly, refrigerated until eating.