There were a few years in the 70's when my Mom was obsessed with making the perfect flan. I remember many a flop, filled with air bubbles, curdled or soupy. Eventually she perfected it, and I have been a big fan ever since.
2 (12 ounce) cans evaporated milk
2 cup sugar
6 eggs
1t vanilla extract
scald milk in double boiler
remove scald, add 1 cup of the sugar
mix till dissolved
lighlty beat eggs, strain thru sieve
add vanilla extract
slowly add eggs to milk
put 1 c sugar in a heavy medium sized skillet, over low heat.
rotate pan until sugar begins to melt, 8 - 10 minutes.
Cook another minute until the caramel is a golden brown liquid but not dark.
carefully pour the hot liquid into oven proof bowl or pie pan,
tilt piepan rapidly to cover the bottom as best as you can before it hardens.
pour custard over caramel.
place in a pan of water, to reach 1 inch below the top of the mold.
bake at 350 degrees, for an hour or until a knife comes out clean.
cool to room temp, place wax paper right on top of flan, chill at least 8 hours.
to serve, run knife around edges and unmold, inverted on a platter.
serve with berries or other fruit
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