This was the dessert I took to my friend's Spanish-themed party last weekend, along with a big cold pot of gazpacho. Flan is a creamy custard that's baked with a layer of caramel.  I grewup on this stuff in Venezuela.  I love all types of flan - coconutflan, coffee flan, pumpkin flan, lavender flan.  It's so lusciouslycreamy and silky smooth, and the caramel topping is the perfectaccompaniment.  The caramel used for flan is very basic - just burnedsugar.  I've had some caramel-type desserts where the caramel is reallyrich and almost sickeningly sweet.  Not so with flan.  The caramel islight and runny, just the way I like it.

For years, I made flanwith heavy cream, but I recently decided to experiment using whole milkinstead, and I found it worked just as well.  It's just a tad lighter,but the flan still holds its shape well, and I like the idea of cuttingout some of the fat.  For a more luxurious flan, use 2 cups heavy creamand 1 cup milk.

Flan

3/4 cup sugar
5 eggs
1 can sweetened condensed milk
3 cups whole milk
2 tsp vanilla
Pinch of salt

1. Place rack in the middle of the oven and preheat to 350 degrees.

2. In a heavy saucepan, melt sugar over medium heat.  Try to avoid stirring, as over-stirring causes the sugar to crystalize.  When sugar starts to melt, swirl or lightly stir until sugar is completely melted and starts to caramelize.  When the color is golden amber, like the color of maple syrup, turn off the heat.  Pour into one 9-inch round pan, or 8 ramekins, and tilt quickly to coat the bottom.  Be nimble, because the caramel hardens quickly.  Don't worry if the layer of caramel isn't perfectly smooth — it will melt as the flan cooks.

3. Whisk together eggs and condensed milk until well blended.  You can use a blender if you have it.  Add milk, vanilla, and salt.  Blend until thoroughly combined.  Pour this mixture on top of the hardened caramel.

4. Create a water bath by placing the flan into a larger baking dish.  Pour boiling water into the outer dish until the water level reaches halfway up the sides of the flan.  The steam from the water will prevent the flan from cracking and drying out.  Bake for 1 hour (40 minutes if using ramekins).  To test for doneness, insert knife into the center - if should come out clean.  Don't worry if the flan doesn't look completely set; as long as it passes the knife test, it's done.

5. Remove flan from heat, cool, and chill in fridge for 8 hours or overnight.  When you're ready to serve, slide a knife around the edges of the pan to release flan.  Place a serving plate on top of the pan, and invert quickly.