I took a recipe and adopted it from the Joy of Cooking.  This one is unusual as it uses sweetened condensed milk.  I like this as it is a wonderful thing to keep in your pantry.  While this recipe takes a bit of time, this is a great recipe to cook in advance as it needs to chill in the refrigerator.  So, in theory, you can be relaxed the day that you have your friends over.  Or you can be like me and make flan at the last minute.  If that’s the case, then pour out all the hot water when you are done cooking, cool the pan and re-fill  the pan with ice water to chill them quickly.  Then move them to the fridge.
Flan needs to cook in a bain marie, or a pan of hot water.  The hot water and the steam create a gentle environment for the custard to cook and not curdle.  While the custard bakes, I like to put a clean kitchen towel at the bottom of the pan to protect the custard from the heat of the metal pan.

The first step of this recipe is not difficult, but it does require close attention and it cannot be done with little babies underfoot.  The hot sugar is extremely hot (think napalm) and little children have no place in the kitchen during this step.  The good news is that it only takes 10 minutes.  You can do the caramel during nap time.  This step can be done immediately before you make the custard or the day before.  It does not matter at all.

Silky, Rich Flan

3/4 cup sugar

1/4 cup water

1 14oz can sweetened condensed milk

1 1/2 cups water

1 tb mulling spices

pinch of salt

4 large eggs

3 large egg yolks

1 t vanilla

equipment:

small heavy saucepan

medium saucepan

bowl

whisk

8 china ramekins, oven safe

roasting pan to accomodate those same 8 ramekins

1 kitchen towel

clean sieve

kettle of hot water

1. In a heavy saucepan, heat the sugar and water over medium heat.   Do not stir- very gently swirl the sugar and water until the sugar melts and the liquid is completely clear.
2. Cover the saucepan and turn the heat up until the liquid boils.  Let it boil for a few minutes with the lid on.  This will steam the side walls and prevent sugar crystalization.
3. Take off the lid and keep the pan on high heat.  Once the sugar starts to color, turn down the heat or take it off the heat.  You want the sugar to be a beautiful rich brown, but it will quickly go from a beautiful rich golden color to burned.  Pay attention.  When it is a warm, orange brown color, pour the hot sugar equally into the 8 ramekins.  Swirl the caramel to cover the bottom of the ramekins, working quickly as the sugar will harden.  Set ramekins aside.
4. Preheat your oven to 325 degrees.
5. In a saucepan, mix the sweetened condensed milk, 1/4 cup water, mulling spices and salt.  Bring to a boil, reduce heat and maintain a simmer for 5 minutes.
6. Remove from the heat and let stand aside until it is cool.
7. Bring your kettle of water to boil on the stove.
8. In a bowl, mix the eggs, yolks and vanilla.
9. Pour the cooled sweetened condensed milk mixture through the clean sieve into the bowl containing the egg mixture, removing the mulling spices.  Whisk the milk and eggs thoroughly.
10. Pour the custard mixture into the 8 ramekins, dividing equally.
11. Place a clean cotton kitchen towel on the bottom of a roasting pan.  Fill the roasting pan with 2 inches of hot water from the kettle, but not to the top of the sides of the pan for safety’s sake.  Set the ramekins in the pan and bake for about 45 minutes or until the centers are mostly set.
12. Cool the custards on the counter until room temperature and then transfer to the refrigerator.  Cover with plastic wrap.  Chill for a couple of hours or overnight.  These will last in the fridge for a few days, so this is an excellent do-ahead dessert.
13. To serve, run a sharp knife around the edge of the custard, along the rim of the ramekin.  Put a dessert plate upside down over the ramekin, hold them together tightly and flip both over quickly.  The flan should fall out on its own onto the plate.  If it resists, tilt the ramekin up just a bit and slide the knife along the edge of the custard to break the suction.  It should then come right out onto your plate.

Tip: For cleaning up the hard sugar on the pot (or spoons), fill the heavy saucepan with water and bring to a boil on the stove.  All the sugar will melt off.