Flan Napolitano

Directions

• 1

  For the caramel: Place a saucepan over medium-high heat. When it gets hot, pour a bit of sugar (approx. 1/4 cup) and don’t stir. Once it metls and turns golden, add the other 1/4 cup little by little and stir slowly so that everything melts together. Continue until it turns amber. Be careful; hot sugar can cause serious burns.
• 2

  Pour the caramel into a 9-inch-diameter mold, carefully turning it to evenly coat the bottom and sides. Set aside. The sugar will harden, turning a bit crystal clear.
• 3

  For the flan: In a mixer, blend the condensed and evaporated milk, the eggs and the vanilla, until smooth. Pour the mix in the mold with the caramel and cover with aluminium foil.
• 4

  Bake in bain-marie (the water must cover 2/3 of the mold) to 350 °F (180 °C) for approximately one hour or until you stick a toothpick in the middle and it comes out clean.
• 5

  Let the flan cool for at least half an hour and then place it in the refrigerator for 3-4 hours.
• 6

  To serve, use a knife or ice pick to carefully separate the sides and invert on a tray. Garnish, to taste.