Take a large pot and fill 1/2 of the way up with water and bring to a slow boil ( on medium heat)
In a blender place all of the ingredients except the sugar and blend well for about 3 minutes.
In a skillet (not Teflon) on medium place the sugar and stir constantly until it begins to turn a light brown (caramel).
Remove from heat.
Pour caramel into the flan pan tilting so the caramel can coat the entire bottom of the pan. Allow to harden.
Put the egg mixture into the flan pan and place on top of pot of boiling water. Cover with tin foil, and poke 8-10 holes all over the foil to avoid condensation to form.
Cook for approximately 45 minutes. Check after 30 minutes by slightly lifting the aluminum foil and inserting a cake tester.
To make sure it is completely done, give it the jiggle test. If the flan jiggles slightly then it is done. You can also insert cake tester or skewer to test for doneness. The tester should come out clean.
Cool on a wire rack for about 1 hour before inverting onto serving platter.
To serve, run a sharp knife all around the edge of the flan mold. Place a large plate on top and invert carefully.
Cool completely in refrigerator before serving.
Amount Per Serving
Calories 191Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3g15%
Total Carbohydrates 26g9%
* Percent Daily Values are based on a 2000 calorie diet.