Microwave Kahlua Flan

In a heavy saucepan cook sugar and water over medium heat. Leave on the heat until the sugar is completely melted and it turns a dark amber color, about 15 minutes. Remove from heat. Quickly pour the caramel into an un-greased microwave-safe bundt pan (diameter: 20 cm/7.87 in). Tilt to coat the bottom and the walls of the pan. Be very careful because the sugar mixture is really hot. Allow to cool for 30-40 minutes. You’ll know it’s ready because the caramel will start to “crack”. You will hear it cracking and see small openings in the caramel.

Put the flan ingredients in a blender. Put the lid on and blend until well combined. Pour into the pan that you previously coated with the caramel.

At 80% power, bake for 12-15 minutes in the microwave. Stop and rotate the pan every 3 minutes. When ready, remove pan from the oven, cover with foil and let it stand for 5 minutes. Check consistency by inserting a skewer or toothpick. It should come out with a few moist crumbs when done. If necessary bake for 2-3 minutes more.

Let it cool. Cover with plastic wrap and refrigerate overnight.

To serve, run a spatula or a thin knife between flan and side of the pan to loosen. Put a serving platter over the pan, hold the platter and the pan securely together and quickly invert it. Let the caramel pour over the flan and around the flan.

Enjoy!