Authentic Cuban Flan

We use an oven-safe pot that has a removable handle to go in the oven for this dessert. Preheat oven to 400°F.

Start by making a caramel by combining the sugar and the water in the oven-safe pan on a medium heat.  Do not stir it, just move your pot regularly.  Once the water-sugar combination has become syrupy (should take about 5-7 minutes and be like maple syrup consistency and color), remove pot from heat. Off heat, swirl the pot and make circular movements. This will spread the caramel on the side of the pan to coat the sides.

In a bowl, lightly beat the eggs.  Add the evaporated milk.  Stir.  Then, add the condensed milk.  Add the vanilla bean seeds that have been scraped out from the bean. Pour the egg mixture into the pan with the caramel and whip to combine.

Put pan into the oven for 35-40 minutes at 400°F.  To check if it is ready, insert a knife in the center. If it comes out clean, you’ve done it! The flan should look golden.