ONE-PAN FLAN
6 to 8 servings
This Mexican dessert has its own caramel sauce which sets with the custard. It is served sliced.
¾ C. sugar
¾ C. water
1 (14 oz.) can sweetened condensed milk
1 C. warm milk
5 egg yolks
3 whole eggs
1 tsp. vanilla
Cinnamon
Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to cool slightly. Combine condensed milk and warm milk until well blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or until knife inserted comes out clean. Take pan out of water and cool about 1 hour. Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in a plastic freezer container for use later.