Flan = Ole

Before I lived in Michigan, I had no idea there was such a large population of transplanted folks from Mexico. What a boon for foodies like me, to be blessed with so many choices for Mexican restaurants! Unexpectedly, I discovered a Mexican bakery just two doors down from my hair stylist’s new shop. A new door was opened for me (of course it was a refrigerator door)! The bakery had a creamy, sweet flan just waiting! Think of the times you’ve received serendipitous blessings and try to list them for yourself, so you don’t forget. My husband, “Honey,” was enthralled by the flan, so of course, I had to learn how to make it. Here’s the recipe:

Flan (makes 6-8)

Set the oven to 350 degrees.

Put a teakettle on to boil water. You will need 6-8 ramekins, a nonstick cooking pan, a 13x9 inch pan, and a mixer or blender.

Ingredients

1 cup sugar

1 can sweetened condensed milk

1 can evaporated milk

4 eggs

1-2 teaspoons vanilla

Instructions

Step 1: Place the ramekins in the 13x 9 inch pan, or place the bundt pan in a pan large enough to hold it. Step 2: Place the sugar in the nonstick pan, turn up the heat, stir, stir, stir. As the sugar completely caramelizes, pour it into the bottom of the waiting ramekins or bundt pan.

Step 3: In the mixing bowl or blender, combine evaporated milk, condensed milk, 4 eggs, and the vanilla. Mix well.

Step 4: Pour the milk/egg mixture into prepared ramekins or bundt pan.

Step 5: Place the 13x9 inch pan on a tray in the middle of the open oven.

Step 6: Pour the boiling water into the pan, around the OUTSIDES of the ramekins or bundt pan.

Step 7: Bake at 350 degrees for one hour.

Step 8: Remove the 13x9 inch pan, place it on a cooling rack. Carefully remove the flan containers to cool on a separate rack. When they are cool, loosen the sides, invert to serving dishes. Chill any flan you don’t immediately eat.