flan-de-caramelo

PUERTO RICAN FLAN

8 eggs
2 (14 oz.) cans con­densed milk, undi­lut­ed
12 cups water
14 tsp. salt
1 tsp. vanil­la extract

1 cup sug­ar (to caramelize pan)

Pre­heat oven to 350 degrees. Caramelize a pan by melt­ing 1 cup of sug­ar slow­ly, melt to a light gold and swirl so that the sides are coat­ed.

In large bowl, mix ingre­di­ents strain. Pour strained mix­ture into caramelized pan.

Set pan in a large shal­low bak­ing pan con­tain­ing 1 inch of hot water. Bake for 1 hour, or until set and gold­en.    Check cen­ter with tooth­pick, must come up clean.

Remove pan from water bath. Allow to cool on wire rack. Cov­er, and set in refrig­er­a­tor. When ready to serve, turn Flan onto a plat­ter.