Flan

• 1 can Condensed Milk
• 1 can Evaporated Milk
• 4 whole Medium-Sized Eggs
• 4 dashes Tequila Reposado
• 1/3 cups Sugar
• 1/4 cups Water

1. Preheat oven to 175 C/350 F.
2. Make caramel:
3. In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 5 minutes, swirling pan to color evenly. Remove from heat. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
4. In a mixer, blend the rest of the ingredients.
5. Pour custard into caramel-lined ramekins. Place ramekins in a large ceramic or baking dish and fill with about 1-2 inches of hot water. Bake for 25 to 30 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
6. Remove and let cool. Let each ramekin cool in the refrigerator for at least 2 hours. Invert each ramekin onto a small plate; the caramel sauce will flow over the custard.
7. * Instead of tequila, you can use Tequila or Cajeta liquor. Or you can make your own combination and substitute the vanilla for other flavors and omit the tequila.

condensed milk, milk, eggs, dashes tequila, sugar, ubc

Taken from tastykitchen.com/recipes/desserts/flan/ (may not work)