I used to order flan in Mexican restaurants and treasure every delicious bite, thinking it was too difficult to make at home. Oh boy was I wrong. This method is easy and serves not just one but the whole family. And it tastes just as good as flan in the expensive restaurants.
2/3 cup granulated sugar
¼ teaspoon salt
3 ½ cups evaporated milk (about 3 12-oz. cans)
2 teaspoons vanilla
1 cup light brown sugar
Preheat oven to 350 degrees. Beat eggs until yolks and whites are well-blended. Add granulated sugar and salt. Beat in evaporated milk and vanilla.
Sprinkle brown sugar in bottom of bread loaf pan; gently pour custard over brown sugar. Place loaf pan in shallow baking pan containing hot water. Bake for one hour in 350 degrees oven until knife inserted in center comes out clean.
Refrigerate overnight. Run knife around edge of pan and turn out onto small, oven-proof platter. If you don’t have the right platter, you can fit flan into a ten-inch pie plate; may need to cut off ends so it fits.
Bring to room temperature. Before serving place under broiler and brown for approximately five to ten minutes. Watch carefully and do not burn. Slice carefully and gently ease slices onto dessert plates. Serves ten.