Flan- Mexico

This sweet and tasty dessert is a quintessential part of the Latin American sweet tooth. The recipe originated in the rural areas of Mexico when farmers had a surplus of eggs and didn't know what to do with it. This recipe is a great dessert that seems high end and classy, but can be enjoyed by people of all ages and takes not much effort.

Ingredients:
1 cup of sugar
1/2 cup of water
Rose Water (optional)
14 oz. of condensed milk
14 oz. of milk
2 eggs

Put a saucepan on the stove at medium heat, then stir the sugar and water together and let the sugar dissolve and the water begin to boil. Instead of tuning down the heat when the water boils, let is keep going until the sugar water begins to burn and turn brown, then, if you would like a sweeter top layer, then add a dash of rosewater, and stir for a couple seconds.

While your sugar water is boiling and burning, whisk together your condensed milk, milk, and eggs until fluffy.
For this recipe you can either make it into one large flan, or individual cupcake like servings. Either way, take whichever pan you choose, then find a bigger and deeper pan. Fill the bigger pan with cold water then, take your sugar water and pour the sugar water to the bottom of the pans or cupcake pans, then pour the milk/egg mixture and lay it above the sugar water, then place that pan in the water bath. Then place in the oven at 375 for 25-30 minutes. Then take them out and let them cool of for at least an hour. Enjoy!