Mission Flan

Mission Flan
MAKES 6 SERVINGS
The California missions spearheaded much of the good cooking
done in the West. When sweetened condensed milk became available
in the late 1800s, the missionaries of Spanish descent combined caramel
custard with it to make this superb dessert.
l/2 cup sugar
4 eggs
One 14-ounce can sweetened condensed milk
1 cup water
1 teaspoon vanilla, rum, or brandy


Preheat oven to 350°F. Have ready a shallow 1-quart casserole
or pie pan. Heat some water to a boil in a kettle.
Pour the sugar into a cast-iron skillet and stir over low heat until
the sugar melts and caramelizes. Pour the molten sugar into the pie
pan, coating the bottom and sides evenly. Allow sugar to cool while
you prepare the custard.
In a bowl, beat the eggs and add the milk, water, and your
choice of flavoring. Pour into the prepared dish and set in a larger
pan containing 1 inch of boiling water. Bake 1 hour, or until set.
Loosen flan with a spatula and turn out onto a deep serving dish.
Chill, and serve with the sauce that accumulates around the flan
spooned over it.