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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART  

	1  14 oz. can Sweetened Condensed Milk
	1  Cup Moist Grated (Shaved) Coconut
	1  Cup Whole Milk
	1 Tablespoon Water
	5  fresh Egg Yolks, beaten
	2  teaspoons Vanilla Extract

See Caramel Sauce recipe, following below.

In a bowl having a tight cover, place coconut, vanilla, sweetened condensed milk, water, and whole milk.
Making sure that coconut is not packed together, fully coated and combined with the liquid mixture.
Cover tightly and refrigerate over night.

Preheat oven to 350°.

Beat egg yolks together.
Mix in all other refrigerated ingredients thoroughly.
Butter completely all edges of the baking dish.
Pour combined mixture into a 2 quart baking dish that has been lined with a caramel coating (see below).

Cover flan mixture pan tightly with foil.
Place flan mixture pan into a larger deep pan.
Pour water into the outer pan 1" deep.
Bake 50-60 minutes (flan custard will be evenly gelled and set.
Allow to cool on a wire rack for 2 hours.
Chill overnight. DO NOT REMOVE TIGHT COVER.

To serve, invert quickly onto large platter.
Drizzle liquefied caramel from dish as topping when serving.
 

Recipe for Cuban CARAMEL SAUCE

	½ cup Sugar
	2 Tablespoons salted creamery Butter
	2 Tablespoons Water

In a small sauce pan over medium-low heat, bring butter to bubbling temperature stirring constantly.
Add sugar, continue stirring continuously.
Continue to cook ingredients, over the medium heat, stirring until bubbly and caramel brown in color.
Add water, return to a boil.
Pour into the warm baking dish. Roll dish to coat sides. Allow excess to collect in bottom of pan.
Add in flan filling, see above.

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