Mexican flan

We found ourselves in the mood for some flan — not the overly creamy kind, the Mexican grainier kind. We had some leftover butter/apple/brown sugar stuff from last week’s apple coffee cake, so we thought we’d use that for one dish of flan, and the normal sugar caramel for the other. The apple one awaits; last night we ate the normal one:

   So creamy and delicate, and simple to make:

• 3 cups milk
• 1 teaspoon vanilla extract
• 1 cup sugar divided
• 5 large eggs

Instructions:

Sprinkle ½ cup sugar in a heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and turns a light golden brown. Immediately pour into serving dish; let mixture cool.

Combine remaining ½ cup sugar, eggs, milk, and vanilla in container of an electric blender; process until sugar dissolves.

Pour into dish, and place into a larger dish. Add water to depth of 2 inches. Bake at 350 for 45 to 50 minutes or until a knife inserted in center comes out clean.

Cool on a wire rack to room temperature. Invert onto serving dish, letting melted sugar mixture drizzle over the top. Yield: 8 servings. Unless you’re me and M.

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