Flantastic

Se pone una taza de azucar -- I'm just kidding. My knowledge of Spanish is too limited to attempt to write a recipe. Today I made a flan, after a lot of research about the best way to do it. Maybe I'm not the best person to relate this recipe; I've only made flan once before today and that was over twenty years ago. On the other hand, I did a few things wrong and perhaps you can benefit from my mistakes. First of all, I could write extensively about how to make the caramel. The directions simply say, "Melt one cup sugar in a medium-sized saucepan until it is golden. Pour this syrup carefully into a pie plate." So here's what I can tell you about making caramel: It takes a long time; don't bother to preheat the oven or mix the other ingredients until you've finished making the caramel and poured it into the pie plate. You can't turn the heat up too high or you'll just have burnt sugar. If you stir it while it's cooking, you'll have golden chunks of sugar rather than syrup. Just leave it alone! If you put the sugar in the pan and put the pan over low heat, it will become caramel. So here's the rest of the recipe.

After you have poured the caramel into the pie pan, heat oven to 350. Mix one can evaporated milk, one can sweetened condensed milk, three eggs and one teaspoon vanilla in a large bowl. Pour this mixture over the caramel and cover with foil. Cook for one hour. Let cool and invert onto a serving dish.