Take Back the Kitchen: Alma’s Dominican Flan

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I recently went to the Dominican Republic and learned how to make a Dominican style flan which is very different in texture from a Spanish flan, much more dense. Technically it is supposed to be prepared in a water bath on a stove top with a smaller pot inside a larger pot which I did not have. I decided to improvise and bake it and it came out great. I also decided to add a little Caribbean flair so I poured in some Kahlua. It is frighteningly easy so be cautious! This might be a weekly addiction!
Dominican Flan:

4 eggs
1 can condensed milk
1 can evaporated milk
1 tsp vanilla
1 tsp Kahlua
2 tbsp sugar
1 tsp oil (I used avocado oil)
In a blender, combine the eggs, milks, vanilla and Kahlua. Set aside.
In a non stick pan over medium heat, heat up the oil and the sugar and stir until it is liquid caramel-about 3 minutes.
Quickly, while still a liquid, pour the caramel sauce into a glass 9″ pie dish and spread it all over the bottom and sides of the dish. Act FAST! before it hardens.
Pour in the egg mixture and place on the middle rack in the preheated oven.
Bake for 40 minutes.
Let sit for a few minutes until it cools and then go along the sides with a butter knife to loosen it.
Jiggle it from side to side, gently until it starts to move away from the sides.
Place a large plate on top of the flan and then invert it.
Place in the fridge to serve cold and serve with a caramel sauce if you like.
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