Recipe by Bernadette Fontanez de Miranda given to her by Candida Noa de Espinosa in 1947.
1/2 cup of sugar for making the caramel
1 can of evaporated milk
2 tsp vainilla
3/4 cups of sugar
Pre-heat oven to 350 degrees.
In the ceramic or metal baking dish where flan will bake, cook the sugar on the cook top until it melts into caramel.
Spread the caramel on all inside surfaces of the baking dish.
Prepare “bain marie” : Pour water into a baking dish that is wider than the one you will use to make the flan. The amount of water should only be about 1 inch deep.
Mix the eggs, evaporated milk, vanilla and sugar in a blender.
Pour the mix on the caramel covered baking dish. Place it inside the wider baking dish you prepared for the “bain marie”.
Bake for about 1 and 1/2 hours uncovered, at 350 degrees, or until a knife inserted into the flan comes out clean.
After it cools down, chill in the refrigerator.
Delicious when served with fresh fruits or ice cream, or both.
Try it with a spoonful of cognac poured over it before serving.
Makes a small flan for 2 or 4 servings.