Introduction: Traditional Flan
1 Can Evaporated Milk
1 Can Sweetened Condensed Milk
1 1/2 Tablespoon Vanilla
1/4-1/2 Cup White Sugar
Preheat oven to 350 degrees Farenheit.
Take a METAL bread pan and cover the bottom with White Sugar.
On The stove top, caramelize the white sugar, set aside.
Don't use Pyrex or other glass 'pans' to caramelize sugar on a stove top, they will overheat and explode. Heated Liquid Sugar is like napalm; please us a metal bread pan for this step.
If this method bothers you, add a few ounces of water to sugar and boil in a sauce pan until nicely brown, then pour into baking pan.
Blend the eggs first, then add vanilla, & milks. Whisk for 3-5 minutes.
It's important to have a very well blended mixture. If not well blended your Flan will have the taste and texture of sweetened scrambled eggs. Blech!
Pour the fluid Flan over the caramelized sugar.
Seal the bread pan with aluminum foil.
Place the pan containing the Flan into a larger baking pan.
Place the pans in the oven, fill the larger pan with 1-2 inches of water.
Bake at 350 degrees Farenheit for one hour, or until 'set.'
CAREFULLY remove foil and test Flan.
"Set" Flan has a soft warm gelatinous texture.
You should allow your Flan to COOL completely before unmolding. If it is still warm, the tender gel will tear and instead of being a nice pretty 'cake,' it will look like festering dog vomit (which is bad).
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