PERUVIAN FLAN

Steps:

• To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
• Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
• Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
• Let cool completely-about 40 minutes.
• To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
• Stir eggs in a medium sized bowl.
• Slowly add condensed milk, then evaporated milk.
• Add vanilla, blending well.
• Pour flan mixture into ovenproof dish that you have already coated with caramel.
• Carefully place filled dish into a larger baking pan.
• Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
• Bake about 40 minutes.
• Flan is cooked when a knife inserted in center comes out clean.
• Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
• Carefully separate flan from dish with a thin knife.
• Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
• Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).