---------- Recipe via Meal-Master (tm) v8.02
  
       Title: JUAN'S KILLER FLAN
  Categories: Desserts
       Yield: 6 servings
  
       1 cn Evaporated milk
       1 cn Sweetened condensed milk
       2 c  Sugar
     1/4 c  Water
       1 tb Vanilla extract
     1/2    Lemon; juice only
       8    Eggs
  
   Preheat oven to 375 . Mix eggs, condensed milk,
   evaporated milk, 1 cup of the sugar, vanilla and lemon
   juice in large bowl. Mix well, no solids allowed, and
   the sugar must blend very evenly. (Add a little bit of
   Amaretto or Bailey’s Irish Cream if you feel
   adventurous, or a little softened cream cheese). In a
   meat loaf or bread mold, put the remaining 1 cup of
   sugar and the water tilt the mix so that becomes a
   syrupy mix. Heat on high, watching it and moving it
   every once in a while to spread the heat evenly. When
   it starts to turn brown, take it off the heat. The
   syrup should be a medium caramel color. Put it in the
   freezer and let it set. After the caramel sets, pour
   in the flan mixture you made in the bowl. Cover TWICE
   and seal well with aluminum foil. Put the mold inside
   another larger pan (double boiler) and fill the middle
   with water so that it almost reaches the edge of the
   inside mold. It is VERY important to seal the top of
   the mold; if steam or hot air gets inside the flan
   will not come out creamy and firm (it will look like
   swiss cheese on the outside). Set oven to BAKE and
   cook for 1 hour. Turn oven off and let it cool, then
   take the flan out, remove from the larger pan and put
   it in the fridge to cool. Ought to serve 8 or so, but
   I've seen it serve 1 over 3-days. It will last quite a
   bit as long as it is refrigerated. +++++DON'T FORGET
   TO SEAL THE PAN REALLY WELL! (BOOM! DIET'S DEAD!)
   Recipe from Juan Jiminez, GEnie Shared by Barb Day.
  
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