A Recipe for Flan
  side dishes
The Garcia Benitez family recipe for Flan.


5 eggs
1 can of evaporated milk
1 can of sweetened condensed milk
1 cup of milk   (the amount that will fill the can of                      sweetened condensed milk)
a pinch of salt
½ teaspoon of pure vanilla
a little stick of cinnamon

for the caramel: 1 cup of white granulated sugar

A stainless steel container for the Flan
dimensions of container:
    8 to 9 inches in diameter and about 4 inches deep.

    Preferably, but not necessary: with a clip on the cover
    (for transporting)


First create the caramel:

Put the cup of sugar into a frying pan on a low flame. Stir the sugar around with a wooden spoon, until it is a light brown color. Stir it constantly. When it is done, it should be a light brown liquid; a caramel. Coat the inside of the steel container that will hold your flan, with this caramel.

Then the flan:

First boil the cup of milk in a pot with the stick of cinnamon. Then let it cool.

Into another bowl, not the one with the caramel coating, pour the sweetened condensed milk, the evaporated milk, the vanilla, salt. And then, to add the eggs: first crack the shells and sift the eggs through a filter to remove the "little bit", the embryo. Then pour the eggs into the bowl with the rest of the other items.

When the milk with the cinnamon has cooled, pour it into the bowel with the other milks and eggs.

Stir this all together with a wooden spoon.

Then carefully pour it altogether into the steel container with the caramel coating.

Pre-heat the oven to 350°.

Place the Flan's container into a larger metal container. Then pour water into the outer container, so that the level of the water is at about the same height as the Flan. This is the "baño maria".

Place all of this into the oven, for 2 hours.

Very important: the oven cannot be opened for the 2 hours that the Flan is cooking. The stove top should not be used either. In fact, any vibration that disturbs the oven during the cooking period of 2 hours will cause bubbles to form in the Flan, ruining it.

Near the end of cooking use a sharp knife to test the Flan. Slowly, stab the Flan. If the knife comes out clean, then the Flan is done.

After the cooking process is complete, remove the Flan from the oven and let it sit until it reaches room temperature. Then place it in the refrigerator for at least one hour before releasing the Flan from its cooking pan.

To remove the Flan from the steel pan, first take a sharp knife and carefully cut along the edge of the Flan to seperate it from the side of the steel pan. Tap the bottom of the pan to help release the Flan from the steel pan. Then place a plate upside down on top, covering the pan. Finally, quickly flip the Flan right side up onto the plate.

Trying to flip and remove the Flan from the pan while it is still hot will cause it to break apart.

Following the above procedure will produce a perfect Flan every time.

Good luck.  
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