Flan (Custard)

This is best made the day before.  Makes for easy entertaining! Flan can be made many different ways.  You can add a bar of cream cheese to this mixture and make it more thick.  This recipe is modified by my sister from our grandmother's Flan.  This recipe yields one small flan in Flexipan's Daisy Silicone Baking Mold, which is about a 9" round pan.

5 Eggs (1 complete egg and 4 yokes)
1 Can condensed Milk
1 Can evaporated milk
1 tsp of Vanilla Extract

ingredient for caramel:
1 cup Sugar

OR

1/4 cup of Pinzon's Caramel syrup for flans (found at the Online Cuban Food Market)

directions: Preheat oven to 375˚F.  Place Baking Mold on a deep rimmed baking sheet.

For Caramel: Heat Sugar in sauce pan and heat until it makes caramel golden-brown. Make sure to move the pan around as it will burn easily - do not stir.  (Or you can use Pinzon's Caramel Syrup) Pour caramel on the Flexipan and coat bottom and all sides.  Set aside on baking sheet and add a couple of inches of water to the baking pan.

Gently mix (do not whip) all custard ingredients, and pour into Flexipan through a strainer (very important to remove egg yolk pieces).

Bake in the oven in "Baño Maria" for about 40 minutes or until set in the middle. Remove from oven and let come to room temperature, then place in the refrigerator for at least 4 hours or best overnight.  To serve, invert flan onto a large plate (preferably with some type of rim) , make sure you have enough room for the syrup that will come out from the top of the flan.Enjoy!