Traditional Cuban Dessert: Flan

Ingredients (Serves 6):

[if !supportLists]- [endif]6 (120 ml) ramekins

[if !supportLists]- [endif]1 cup (200 g) sugar

[if !supportLists]- [endif]1 (420 ml) can sweetened condensed milk

[if !supportLists]- [endif]1 (360 ml) can evaporated milk

[if !supportLists]- [endif]3 large eggs

[if !supportLists]- [endif]2 large egg yolks

[if !supportLists]- [endif]2 teaspoons vanilla extract

How to make it:

1. Preheat the oven to 165°C (325°F).

2. Melt the sugar in a saucepan over medium heat, stir it frequently until it turns into a dark caramel for around 9 to 10 minutes. Make sure you watch closely during the last few minutes so that the sugar does not burn. Swirl the pan after you remove the caramel from the heat, as it will keep cooking. Pour about 2 tablespoons of the caramel in each of the six ramekins and set them in a baking dish.

3. In a mixing bowl, combine the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla and whisk to combine. Divide the mixture evenly into the prepared ramekins. Fill the baking dish with warm water halfway up the sides of the ramekins and gently place the it in the oven.

4. Bake the flan for 12 to 15 minutes, or until the centers jiggle slightly when shaken. Let the ramekins cool in the water bath then refrigerate for at least 2 hours!

5. When ready to serve, run a paring knife around the edge of the ramekin, place a plate over the top and invert the ramekin, shaking it a bit to release the flan onto the plate. Then the liquid caramel will flow down the sides of the flan (if you desire to decorate the top, you could use any kind of fruits).

The flan is ready to be served!