why I have sweetened condensed milk in the pantry
Yowza, flan = easy and good--the world's best comfort food. Hardest part of the process is carmelizing the sugar.
Preheat oven to 400 F
Mix these things in a bowl:
1 can of sw. condensed milk. NOT EVAPORATED MILK, ya goobers! You can use the skim version of SCM, by the way--if it makes you feel better about yourself. Makes no difference to the taste.
3 cups regular milk (we use skim because that's all we have)
2 tsp vanilla which I always seem to forget but it tastes okay anyway.
Melt 1 cup sugar til it's brown and way too hot. You have to stir it the whole time! Don't walk away! Just put the cup of sugar in a heavy sauce pan, turn on heat and stir, stir, stir. If there are any lumps? You're not there yet. Be patient. Stir, stir, stir
Pour molten lava sugar carefully into a mold (I spray-fat the pan first), coating the sides of the pan with the sugar and then pour egg stuff carefully onto sugar gunk.
Put mold into shallow pan of water (water should reach at least halfway up the mold) and bake for about an hour. Your flan should be golden brown and mostly set. Not completely set is okay because it'll keep cooking after you take it out.
Refrigerate if you have patience.
Before serving, flip onto a big plate. Scoop out the caramel glaze that doesn't drip out with the flan.
there are lots of variations of this--with a lot more eggs and funky goat milk. This is easy and yummy. Celoni, who taught me this recipe, puts drained canned madarin orange slices on hers.