A popular dessert in Spain and through Latin America. A smooth, soothing 
dessert after a spicy Spanish rice dish, such as Paella, Arroz con Pollo 
(rice and chicken). 


1 can sweetened condensed milk 
2 teaspoon vanilla
3 cups milk 
3 eggs 
1 cup sugar (for caramel glaze)

Lightly beat the 3 eggs; add the can of condensed milk, 3 cups milk, 
2 teaspoon vanilla. In pan, heat 1 cup sugar until caramelized. Then 
coat inside of Jello mold (ring mold) with caramel glaze. Place mold in 
shallow pan of cold water (water should reach 1/2 to 3/4 up side of mold). 
Pour milk/egg mixture into ring mold. Bake at 400F for about 1 hour in 
middle rack. Should appear golden brown on top. Refrigerate. Before serving 
flip over onto plate. Caramel glaze will fall over flan. For best results, 
make one day prior to serving. Should stand 12 hours in refrigerator. 

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