Flan

1 C. Sugar

1 (14 oz.) Can Evaporated Milk

1 (14 oz.) Can Condensed Milk

1 C. Whole Milk

5 Whole Eggs

 1 Egg Yolk

1 tsp. Vanilla Extract

In a heavy medium saucepan, cook sugar over medium heat, stirring, until melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar into a warm 9-inch round cake pan. Using potholders to protect hands, tip pan around to coat bottom and about 1-inch up sides with caramel. Set aside.

Preheat oven to 325˚ F. In a blender, place evaporated milk, condensed milk, whole milk, whole eggs, egg yolk and vanilla. Mix on low speed for 1 minute. (The beating can also be done in a large bowl with a hand-held electric mixer on low speed.) Pour custard into caramel-lined casserole dish. Set in a large pan and place on middle rack of oven. Carefully pour boiling water into large pan to a depth of 1-inch.

Bake, uncovered, 1 1/2 to 2 hours, or until custard is set and a cake tester inserted in center comes out clean. Let cool on a rack, then refrigerate at least 6 hours, or overnight.

To serve, run a thin knife around edge of pan between custard and pan. Place a deep serving plate over pan and invert to unmold flan. Carefully lift up pan and allow golden caramelized syrup to run over top of flan. Cut into wedges to serve.

Poore, Marge; 365 Easy Mexican Recipes, Harper Collins Publishing Inc., New York, NY, 1993, p. 237.