FLAN
By Barbara Scott

½ cup sugar
8 egg yolks
2 egg whites
1 14 oz can sweetened condensed milk
1 13-oz can evaporated milk (I put half & half or cream.)
2 cups whole milk
1 t vanilla

In a heavy skillet, melt sugar, stirring constantly. When it is light brown, pour it into a 2-quart mold. Tip mold quickly in all directions so that caramel coats the inside. (It will get very hot, so hold it with tongs.) Set mold aside. Beat eggs until thick. Beat in condensed milk, evaporated milk, milk and vanilla. Pour into the prepared mold. Cover securely with a tight lid or with 3 layers of foil tied down. Place on rack in pressure cooker with 2 or 3 cups of water and cook for 20 minutes after control jiggles. Cool rapidly. After custard is chilled, turn out on serving platter.

Other cooking instructions:

Cover with lid or foil. Place pan in a larger pan containing an inch of hot water. Bake at 350 for an hour. (Most people make it like this, but it hasn’t worked for me.)