Flan (Custard topped with caramel sauce)

I was feeling a bit nostalgic when I prepared this recipe. It took me back to the years when I was teaching at Villanova Academy, a small private school on the outskirts of Philadelphia. I loved teaching in a small classroom and having the freedom of creating my own curriculum. I loved the camaraderie that came from working with wonderful teachers, parents, and volunteers. Occasionally  we would have little office parties to celebrate each others' accomplishments, lifetime milestones, or just religious holidays. These gatherings were usually pot-luck in style, and we would end up with an international smorgasbord of a buffet!

This flan recipe is my version of what I sampled on such an occasion. One of my dear colleagues and mentors in the classroom was also a phenomenal cook, and everyone wanted to taste her food first! My mom has been asking me to make flan for her ever since she tasted Sr. Gehan's delicious custard.

When I searched for flan recipes, a lot of them seemed very complicated or had way too many steps. The one I have below was so simple and delicious. I recommend that you try it! Bon appetite!

Ingredients

• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 fl. oz.) evaporated milk
• 4 eggs
• 1 Tbsp. vanilla extract
• 1 cup white sugar

Directions

1. Preheat the oven to 350 degrees. Prepare a round glass or ceramic baking dish by placing it in a roasting pan and pouring warm water around it, coming halfway up to the side of the baking dish. This is called a 'water bath' and will help the custard to cook evenly when placed in the oven.
2. Using a heavy bottom saucepan, melt the white sugar over medium-high heat. DO NOT STIR with any utensil. Just swirl constantly and very gently until all the sugar has liquefied, formed a deep amber-colored syrup. Be careful as it can burn easily.
3. Once the syrup has formed, immedietly remove from heat and pour into your baking dish. Lift and turn the baking dish so that the syrup evenly coats the bottom. Place it back into the water bath while you prepare the custard.
4. In a large mixing bowl, beat eggs with an electric mixer. Add the condensed milk, evaporated milk and vanilla extract. Beat until fully incorporated.
5. Gently pour the custard mixture into the baking dish (right over the syrup base).
6. Cover with lid or aluminum foil. Bake for about 60 minutes or until custard has set.
7. Allow it to cool for an hour on the countertop, then place in the fridge for 2-4 hours or overnight.
8. To serve, warm the bottom of the baking dish by placing in warm water for 2-3 minutes. Carefully invert onto serving dish. (Make sure your dish has some depth to it so that the syrup does not ooze out onto your countertop.)
9. Cut into slices and enjoy!