Peruvian Flan

Directions

1. 1
   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.).
2. 2
   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.
3. 3
   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.
4. 4
   Let cool completely-about 40 minutes.
5. 5
   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.
6. 6
   Stir eggs in a medium sized bowl.
7. 7
   Slowly add condensed milk, then evaporated milk.
8. 8
   Add vanilla, blending well.
9. 9
   Pour flan mixture into ovenproof dish that you have already coated with caramel.
10. 10
    Carefully place filled dish into a larger baking pan.
11. 11
    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.).
12. 12
    Bake about 40 minutes.
13. 13
    Flan is cooked when a knife inserted in center comes out clean.
14. 14
    Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
15. 15
    Carefully separate flan from dish with a thin knife.
16. 16
    Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
17. 17
    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.:).