FLAN

        

1- cup sugar (for the caramel)

1 - Can sweetened condensed milk

1 – Can evaporated milk

4- Eggs

1 - 8-inch ring mold

                            Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

                             Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Let the mold cool.

                            Combine the condensed milk, evaporated milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the FLAN for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

                            Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the FLAN should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

It  serves about 10.

OHHHH it is so GOOD!!!