Flan - Robin Beadles

This was a great finish to our Tortilla Soup!

CARAMEL:
3/4 c. sugar
Melt sugar in small sauce pan over medium heat, stirring constantly to melt evenly until lit liquefies and turns golden. Don't let it get too dark. Pour quickly into bundt pan, spreading caramel over bottom and sides to about 1 inch from top edge. Set aside to cool while preparing "flan".

FLAN:
1 (14 oz.) can sweetened condensed milk
4 whole eggs
4 egg yolks
2 1/2 c. milk
1 tsp. vanilla
Dash of salt

Put all ingredients  into a blender and blend until evenly mixed. Pour into prepared pan.
Bake at 350°F for 45 minutes or until the tip of a sharp knife inserted in center comes out clean.
Refrigerate until cooled.  Before serving, run knife around top edges of pan to loosen, then set pan for 30  seconds in warm water.  Invert onto serving plate and top with whipped cream and maraschino cherries.