A silky flan laced with Margarita fixings could not be more perfect for a Cinco de Mayo dessert.
1 Cup sugar
1/4 Cup water
1 (14 oz. net wt.) can sweetened condensed milk
2/3 can whole milk (use sweetened condensed milk can to measure)
3 large eggs
2 tablespoons premium Tequila
2 tablespoons freshly squeezed limejuice
1 Tablespoon lime zest
Add sugar and water into a saucepan and cook over medium-high heat until sugar turns amber. Keep a close eye on the cooking process as sugar can burn very quickly once it caramelizes into the amber color. Remove from heat and pour into an 8-inch metal cake pan. Use an oven mitt to hold the cake pan as it will heat up from the sugar. Tilt the pan to coat the bottom and sides with caramel.
Add 1 inch of water into a roasting pan to create a water bath. Preheat the oven to 325 degrees.
Beat together sweetened condensed milk, whole milk, and eggs until blended. Beat in Tequila and limejuice until incorporated. Pour mixture into cake pan with caramel and gently set it in the roasting pan of water.
Bake flan for about 1 hour until it browns lightly on top around the edges and separates from the side of the cake pan. Carefully remove the cake pan from the hot water from the water bath spilling. Keep a towel handy to get the drips. Cool flan to room temperature and place in refrigerator, preferably overnight, until chilled.
Makes 6 to 8 servings
Just before serving, run the tip of a knife around the inside of the cake pan to loosen flan. Place a round serving platter upside down on top of the cake pan and invert the flan on to platter. Spoon caramel sauce on top and garnish with a sprinkling of lime zest. Cut into wedges per guests request to serve.