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This is the custard mix and the caramelized baking dish




This is the baked flan cooling a bit before refrigerating





This is after cooled in refer for about 4 hours. We are trying to get enough nerve to invert it




After some tapping and banging, it came out in one piece. much to our surprise








Here it is half eaten. MMMMMMMMMMMMM a great Cuban sweet custard

Nicely done, flan is great stuff. Do you have a particular recipe for it that you favor?

Try this-- we think that using milk instead of the evaporated milk is more authentic

Flan (Spanish egg-custard)
1 can evaporated milk----use regular milk for less sweetness
1 can condensed milk
5 whole eggs
� cup of sugar
1 tsp vanilla
pinch of salt
1 cup sugar (for the caramel)
Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (ba�o de Mar�a). Cook in a 350� oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.
Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.
To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.
Stove Top Caramel -

Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.
Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Cuban Flan
Rind of 1 lemon
1.5 cups milk (goats milk if you have)
3/4 sugar (sugar cane)
1 cinnamon stick
4 whole eggs
4 egg yolks
3/4 cups sugar (sugar cane)
1.5 cups heavey cream

We made the recipe today after seeing this post.
Wow what a desert.
We tweaked it a touch but the basis was the same.



Thanks for the original Scotty.
Cheers.
Titch