BRAZILIAN STYLE FLAN

This recipe came to me by way of a Brazilian friend.  Flan is one of those desserts that have many variations.  Every country has their own version. This one is very simple and any beginning baker can do it! When I say it's worth the small effort, it is an understatement....As you can see some little elves helped themselves before I could get the camera out.  And please disregard the cantaloupe in the second picture....It is definitely not an ingredient in the flan!!!!

Find your baking dish: this does not have to be a pan like mine with a tube in the center, as long as it can hold one quart of liquid. You can use a 10" glass pie plate or a souffle dish.

Fill another, larger baking pan with boiling water and put it in the oven on the middle rack while the oven is preheating to 325 degrees.  

Ingredients:

1 Cup White Granulated Sugar

1/4 Cup Water

1 Can (14 oz.)Sweetened Condensed Milk (I always use non fat)

1 Can Whole Milk (I often use half milk and half heavy cream)

3 Large Eggs

1 tsp Vanilla

Place sugar in a small saucepan. Pour the water over the sugar but DO NOT COMBINE THEM. Place the pan over medium heat and swirl gently until a CLEAR syrup forms (about 4 minutes).This swirling should not be vigorous, just a gentle circular movement. You don't want to agitate it, just swirl it around and around. When the liquid is CLEAR, bring it to a boil and cover it. Boil without lifting the cover for two minutes. Then uncover and let it cook (still over medium heat) until you see it start to change its color from clear to light brown to a beautiful amber brown. Be sure to watch it carefully--you don't want it to get too dark.  When in doubt remove it from the flame and swirl it around and check it off the heat. 

When the color is amber, pour it carefully and immediately into the tube pan or whatever you're using, swirling it around to coat the bottom of the pan completely.  Be careful this sugar syrup is extremely hot and will heat up the baking pan especially if it's aluminum like mine is. Use a potholder! 

While you're waiting for the sugar syrup to "set", get out the blender and pour in the condensed milk, then measure the whole milk into the empty condensed milk can and add that to the blender. Then add the eggs and vanilla.  Blend this mixture for 15 seconds on high.  

Pour the milk mixture over the now "set" sugar syrup. Carefully place the baking pan into the water bath.  The water should reach at least 1-1/2" up the sides of the baking pan. Bake for 1-1/2 hours or until firmly set.  Cool. Refrigerate at least 4 hours.  Do not place the flan into the refrigerator until it is cool enough to touch. 

To un-mold: I fill my dishpan with very hot tap water and place the bottom of the flan pan into the water for about 15 seconds.  Then run a knife around the edges, place a plate on top of the pan and flip it over. You'll hear a "sucking" sound which is the flan slipping out of the pan. If it doesn't come out with the first try, try again.  Pour any syrup left on the bottom on to the plate around the flan.