Cuban Flan

• 5 egg yolks
• 1 can sweetened condensed milk
• 1 can (equal amount) milk
• vanilla
• 1/4 C. sugar
• 1 t. water
• coffee can
• pressure cooker deep enough to hold a coffee can

1. Using heavy oven mitts, heat sugar and water in a 1 lb. coffee can over a stove burner on almost high, swirling constantly until it carmelizes to a medium brown color. Do not let it burn!
2. Remove from heat and continue to swirl, coating the entire can. Set aside to cool.
3. Mix condensed milk, equal amount milk, egg yolks and vanilla.
4. Strain through a sieve into the cooled carmelized coffee can. Cover with foil and secure with a rubber band.
5. Place in pressure cooker with water half way up to top of can.
6. Bring pressure cooker to a rocking simmer, then let it go 30 minutes.
7. If you can stand the wait, refrigerate until cold before serving. Pour onto an oval dish and slice into rounds. It's delicious semi warm too!

egg yolks, condensed milk, milk, vanilla, sugar, water, coffee, enough

Taken from www.epicurious.com/recipes/member/views/cuban-flan-1220245 (may not work)