{The Best} Flan

• A kitchen torch sounds like a dangerous investment to me.  Without one I can't properly make creme brulee.  So, I don't.  I make flan.  It's basically the same.  Right?  Ok, not really, but it's a custardy dessert drenched in the yummiest caramely goodness.  And it is delicious.  And easy.  So, if you haven't ever made it--give it a shot.  I have experimented a bit with some different recipes and this is the one.  

A couple of tips for making flan (or any custard-like dessert):

•  - For best results, bake in a water bath for more even heat distribution and to prevent cracking.
•  - The melted sugar will solidify in the bottom of the pan when you initially pour it in, so don't freak out like I did the first time, as long as it is not overcooked it will melt again when baked.
•  - The melted sugar will spread more evenly across the bottom of your pan before it solidifies if the pan is warm.   To warm the pan up, I just place it on my back burner (where my oven vent is) while the oven is preheating.  
•  - It tastes much better after being refrigerated overnight, so plan ahead.  

{The Best} Flan

• 4 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 tablespoon vanilla extract
• 1 cup white sugar
• Water
• Lemon Juice

Preheat oven to 350 F.  Place 9 or 10 inch round glass baking dish on stove top to warm it up while oven preheats.  In a blender combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract and blend until well combined.  Set aside.  

In a microwaveable bowl or glass measuring cup, wet 1 cup sugar with about 1/3 cup water until it has the consistency of 'wet sand'.  Add a few drops of lemon juice (this will prevent the sugar from recrystallizing).  Watching closely to prevent the sugar from burning, microwave it on high until the sugar melts and turns a nice caramel color (about 2 minutes).  Pour sugar mixture into warm pan spreading quickly and evenly before sugar solidifies.  Pour egg mixture over melted sugar.  Cover tightly with aluminum foil and bake in a water bath for 1 hour.  Refrigerate overnight.  Invert onto rimmed platter or plate before serving.   

Recipe Source: Adapted from Allrecipes