At first I always thought that a flan was a Mexican dessert or something that was originated from Latin America, because that is what I was always told. However, after doing a little research upon the dessert I came to find that actually it was first originated in France, Spain, and Rome. Okay, so maybe I don't quite know where this classy, little dessert originated from, but that is simply because every website had something different to say about the flan. (I mean how can one dessert somehow originate in multiple countries?) Well regardless of its origin, most all websites did agree upon the flan being mostly enjoyed by us Americans, Latin Americans, and Filipinos (So Vlad, if you are reading this. . . looks like I have found a step up from boxed brownies next time you're in town!) As my own unique definition, I would describe a flan as part custard/cake/pudding/jiggly jello and tastes a bit like a sweet custard with the definition of a cake and the texture of pudding. So basically this is a soft and cold dessert that is purely wonderful! I love you grandpa for teaching me this oh so easy recipe!
12 ounces evaporated milk
1/4 cup sugar AND THEN 1/3 cup sugar
1 teaspoon vanilla
pinch of salt
Crack eggs into a medium sized bowl. Pour evaporated milk into the same bowl, as well as the 1/4 cup sugar, and salt. Whisk together. In a serving dish, fill about half inch up with hot water. Place mini (5) ramekins into the water in the serving dish. (The water will be on outside of ramekins but inside of dish). Now over very low heat in a small sauce pan pour remaining sugar and stir watching carefully that sugar does not burn and melts to for a liquid. Remove immediately from heat when all clumps are gone and evenly pour into ramekins. Pour liquid mixture on top evenly in all ramekins. Preheat oven to 350 and bake for about 55 min or when a knife can come out clean in the center of the dessert. After, put in refrigerator and cool until ready to serve (stays good for days!) Flip the dessert over onto a plate where the carmalized sugar shows on top. Serve, and enjoy!