Fiesta!

Day 215: Sinfully delicious, decadently rich, caramel flan is a traditional Mexican dessert custard, and I cannot be trusted alone with a pan of it, so two trays of sticky goodness are bound for Natural and Cultural Resource's Cinco de Mayo luncheon. NCR provides the main meal, and requested dessert contributions from attendees.

Several of the Park's Divisions hold annual "feeds" of one sort or another. It began, as I understand it, when the Carpenters threw a turkey dinner for Thanksgiving. You'd think a commitment like that might rotate, but the Carpenters continue to hold the event at their own request. Interpretation has a Valentine's Day party; Volunteers have a brunch; Rangers throw a Potato Feed; the Superintendent's wife single-handedly provides several dozen pumpkin pies (homemade) for a Christmas gathering. Parkies like to eat!

So what's in flan that makes it so good? I'll give you the recipe, but don't blame me if you put on weight!

Caramelize 1 cup of sugar in a heavy sauce pan, adding 1/2 cup of hot water SLOWLY once the sugar is melted and golden-brown in color. Cook a little longer and then use the syrup to coat the bottom and sides of an 11 x 7 metal baking pan. Set this aside to cool for half an hour or so. The sugar will set up, but will reliquify while the flan is being chilled.

Preheat your oven to 325°. In the blender, combine 1 14-ounce can of sweetened condensed milk (NOT regular "canned milk"), 1 cup of whipping cream, 1/2 cup of whole milk and 4 eggs. Whir until well-blended. You may top the flan with cinnamon or nutmeg before baking if you wish.

Place the 11 x 7 pan in another larger pan and set them on the oven rack. Pour the blended ingredients into the pan, and then pour hot water into the larger pan until it is at least halfway up the sides of the baking pan. Slide the pans into the oven and bake for 1 hour 50 minutes (or until a knife inserted in the center of the custard comes out clean). Chill for 24 hours before serving. Cut into small squares and top with the caramel syrup which has formed in the bottom of the pan.