Viva la flan!

So ever since the epic fail, flan has been on the brain. I watched Jo's mom make hers at the beach a couple weeks ago (the recipe I originally botched) and picked up a few tips to avoid failure. I was feeling more confident for round two.
Then at work last week we had a pot luck. I work with ladies from all over the world, and one of my Peruvian mommas brought her flan. I quizzed her on her recipe and technique and found there were a lot of differences. Shirley bakes her flan in a bundt pan and uses 2 cans of evaporated milk in addition to the sweetened condensed milk (instead of regular milk.) She also makes her caramel straight in the bundt pan...  
I decided to stick to Yolanda's caramel method, use Shirley's recipe, and bake it in an angel food cake pan because that seemed a safer bet than a scalloped bundt pan...

I put my cup of sugar in a sauce pan with 1/3 cup water and cranked up the heat. I got it bubbling and let it go, swirling it around the pan every now and then.

 I'm going to overload you with pictures of this because let's be honest, it was my biggest struggle....





Here we go with the bubbles...



Are we getting a little darker?!

Drum roll please....we got caramel!!!

So once I poured the caramel into my pan I remembered to let it cool, and then I added my very frothy custard mix. (4 eggs, well beaten. Add 1 can sweetened condensed milk, beat well. Add 1 Tbsp sugar and slowly add 2 cans evaporated milk, mixing constantly. Lastly add in 2 tsp vanilla) The roasting pan had been in the 350 degree preheating oven filled with enough water to cover half of the cake pan so when I was ready I put in the dish and there you go! I only made one mistake this time...I didn't wait long enough for it to cool, so I lost half an edge when I flipped. It did, however, taste AMAZING. So rich and creamy...mmmMMmm





Not too shabby, hmm?