Caramel can make flan difficult

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Caramel can make flan difficult

Victoria Herrero Falk’s Spanish Flan

Preheat oven to 375 degrees F.
Select a shallow soufflé dish or small cake pan that can be set into a larger pan of hot tap water.
In a heavy duty saucepan, combine ¾ to 1 cup sugar with up to ¼ cup water. Over medium heat, stir sugar until it dissolves completely. Raise heat and continue to swirl pan occasionally, without stirring. It may take up to 8 minutes to form a light to medium amber syrup. Watch continuously, because syrup can easily burn and create a bitter caramel.
Quickly pour the syrup into the empty soufflé dish, tilting the dish so it’s evenly coated. The caramel has a tendency to harden quickly.
To four large eggs, slightly beaten, add one 12-ounce can of condensed milk and 3 cups of whole milk. Mix well. (Some may choose to add up to a teaspoon of vanilla to this filling, but the original recipe has no vanilla.)
Pour mixture over caramel. Set soufflé dish into larger pan and fill with enough hot tap water so that the soufflé dish is immersed in an inch of water. Bake on middle rack of oven. Check after 50 minutes by inserting knife into center. Center of flan will jiggle, but will continue to cook after removed from oven.
Cool on counter. Refrigerate at least 5 hours or overnight.
When ready to serve, dip soufflé in warm water for about 3 seconds to release caramel. Run knife around the edge of the soufflé dish to release the flan, then gently shake to invert it on platter to serve.

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