1 cup sugar (for the caramel)
1 can evaporated milk
1 can sweetened condensed milk
5 whole eggs
1/2 cup of sugar
1 teaspoon vanilla
pinch of salt
Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat.
Keep your eye on it.
If it burns you will have to start over.
It just needs to melt that's all.
Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.
Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides.
You have to be quick because once it starts to cool down you don't stand a chance.
The caramel should cool down before you pour the egg mixture in it.
Flan - Blend balance of ingredients until completely mixed.
Pour the flan mixture thru a metal strainer right into the caramelized pan.
Set the mold in a broiling pan (baño de María).
Cook in a 350º F oven for one hour.
At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.
Test the flan to see if it's done by inserting a knife in the center.
If the flan is still soft, let it cook longer until a knife inserted again comes out clean.
Remove from the oven carefully and let it sit on the counter until it cools.
Then cover with foil and refrigerate for at least 3 hours.
To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
The recipe is courtesy of www.elboricua.com It's a wonderful website on Puerto Rican heritage with lots of food recipes.