Flan Caramel is a far-out dessert treat which I could eat and eat till it’s all gone, or till I make myself sick from over-stuffing the old belly. I tell you this, “Damn, it’s sooo gooood!”
12 jumbo raw eggs (Beaten thoroughly!)
6 cups half and half
1 cup white granulated sugar
1 tablespoon real vanilla extract
1 teaspoon ground cinnamon
1 cup light brown sugar (for creating caramel sauce)
1 large mixing bowl
1 large whipping whisk
1 large Pyrex or Corning Ware oven-tempered glass loaf pan (coated with Pam spray)
1 large serving platter (for flippin’ Flan loaf pan onto, releasing the flan custard into free standing form, thus creating a presentation of a caramel topped flan loaf ready for slicing.)
1 large two inch deep metal baking pan (half full of water, creating baking bath for Flan loaf pan)
1 medium heavy duty cast aluminum skillet
1. Caramelize light brown sugar in skillet over medium-high flame, stirrin’ ever so often, till smooth and syrupy. Then, pour into Pam sprayed Pyrex glass loaf pan and let set fifteen minutes before pouring in flan batter.
2. Meantime ya’ll, in your large mixing bowl, add the jumbo raw eggs, half and half, white granulated sugar, and real vanilla extract, then whisk the hell outta ‘em till thoroughly incorporated. Pour flan batter into Pyrex glass loaf pan lined with caramel, topping flan mixture with ground cinnamon. Place Flan loaf pan into bath baking pan, as to prevent scorching of flan when baking.
3. Bake flan caramel in pre-heated 325 degree oven for an hour or so, or till you can stick a knife blade into the center of Flan and it comes out clean.
4. When flan is done, remove loaf pan from bath pan and let stand for a few minutes. Then flip over flan loaf pan onto serving platter, thus releasing said creation, leaving a free standing mold of a caramel topped flan, ready for slicing and chowing down on … Yeah, Man!