Tia Celia's Flan

My Aunt Celia is one of the best cooks around. This Cuban flan – a type of baked custard – has been one of my favorite desserts since I was a kid. It's super creamy, delicious and requires very few ingredients. This is the version of her recipe that my mom has always made. I believe that my aunt uses four egg yokes and two eggs - which produces a thicker texture - and then uses the remaining whites to make meringue. This version is slightly lighter but the flavor is the same and you don't have to separate the eggs.

1 1/2 cups sugar separated
6 eggs
1 can evaporated milk
1 cup water
1/4 teaspoon salt
1 teaspoon vanilla

Step One – Make the caramel
•Dissolve 1/2 cup sugar in pan (I used a round metal bowl, but my aunt uses a rectangular loaf pan) over low flame until melted and golden brown.
• Once sugar is melted, use as much of it as possible to coat the sides of the pan.

Step Two
• Preheat the oven to 325º
• Beat six eggs and rest of the sugar (I decreased sugar to about 2/3 cup) until sugar dissolves. Beat in the remaining ingredients.

Step Three
• Strain mixture into the caramel pan. (You don’t really have to strain it – I didn’t and my mom never does). As you pour the egg mixture over the warm caramel, you’ll hear an extremely pleasant crackling sound, like pop rocks.
• Place dish in a pan of about 2 inches of hot water and bake for 1 hour or until golden brown. It took almost 2 hours in my oven, but that's my oven.
• Remove from oven and cool before chilling for a few hours.