Mexican Flan

8 eggs
2/3 cup granulated sugar
1/4 teaspoon salt
2 tall cans evaporated milk (this size is usually labeled as 14 ounces, liquid measurement of 13 ounces)
2 teaspoons vanilla extract or 1 tablespoon brandy
1/2 cup packed light brown sugar (or substitute caramelized white sugar)

Make the day before needed.

  1. Preheat oven to 350 degrees.
  2. Beat eggs with rotary beater till yolks & whites are well blended. Add granulated sugar and salt and mix well. Beat in the 2 cans of undiluted evaporated milk and add the vanilla.
  3. Sift the brown sugar into the bottom of a loaf pan, pour the custard gently into the pan over it.
  4. Place in a shallow baking pan containing hot, but not boiling, water. Bake at 350 for 1 hour, or until a knife inserted in center comes out clean. Do not cover.
  5. Refrigerate overnight. Before serving, run a knife around the edge of the pan & turn out onto a small platter.

Note: This particular custard gets a little crust on top when baked uncovered. To my mind this is all to the good, since you will be turning it over and this makes a firmer base.

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