Latin American Flan With Condensed Mil..

Cooking Instructions

Preheat the oven to 325F.

Line eight 6-ounce custard cups or ramekins or a single 2- to 2-1/2- quart mold with caramel as directed for Flan (Crème Carmel), p. 1015. Combine in a saucepan:

Bring to a boil, then reduce the heat and gently simmer for 5 minutes. Remove from the heat, cover, and let stand until just warm. Strain through a clean sieve into a bowl or large measure with a pouring lip. Whisk just until blended:

Gradually whisk the milk mixture into the egg mixture. Pour into the caramel-lined cups or dish. Bake in a water bath (see About Baked Custards, p. 1013) until firmly set in the center, 40 to 55 minutes for individual cups, 50 to 70 minutes for a single dish. Refrigerate for at least 4 hours or up to 2 days. To unmold, dip the cups or dish briefly in hot water, loosen the edges with a knife, and invert onto individual plates or a large plate. The plate for a large flan must be either broad or deep to catch all the caramel.