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This is a very eggy custard that is popular with the Cuban American community. Although flan is a very popular dessert throughout Latin America and many other places in the world where there is a Spanish influence, the Cubans version is very rich and eggy.

A very rich and delicious dessert, and a compliment to otherwise hot and spicy Latin american food.


■  1 teaspoon water (optional) 
■  1 whole eggs 
■  5 egg yolks 
■  1 (12 ounce) cans evaporated milk 
■  1 (14 ounce) cans sweetened condensed milk 
■  1 teaspoon vanilla extract
■  zest of 1 lemon


1.	Equipment: 

1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the
       flanera or casserole will fit into.

Can also use small single serving flanera. 2. Caramel: Some people like to make carmel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the carmel in a saucepan and pour into the bottom of the casserole dish. 3. Custard: As you prepare the custard, the carmel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened carmel. Put on the lid. 4. Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself. 5. Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes. 6. Remove from the oven and the water-bath and let cool. 7. Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid carmel over the flan and invert. Chill the flan for at least an hour before serving.

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