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1 15 oz can Eagle brand sweetened condensed
-- milk
5 eggs; beaten
1 cup milk
1 teaspoon vanilla extract
For the caramel: 1 cup granulated w
-- sugar

Put the sugar into a small heavy saucepan over med. heat until the sugar is half melted, then stir until completely melted and smooth. Pour caramel into a 1 quart mold/baking dish to cover the bottom (you can kinda tilt and rotate the dish to get the caramel to flow if you move fast). Let it cool a bit. Mix together the first four ingredients (I use a hand blender) and pour into the mold. Place the mold in a pan that will hold two inches of HOT water and place the whole thing into a 350 degree oven for 1 hour or until a knife inserted into the center comes out clean. Cover and chill overnight. To serve: run a knife around the inside edge, place serving dish upside down on top of the mold, invert and slowly remove the mold (you might have to give it a gentle shake to coax the flan out). Make sure the serving dish has enough of a lip on it to contain the caramel sauce. Flan is what I consider a benchmark of a 'real' Mexican restaurant. If no flan, then I am gone! Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by "W.S.II" on Jan 07, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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