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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 Whole Milk
	1  Tablespoon Water
	4  large fresh Egg Yolks, beaten
	⅛  teaspoon Popcorn (finely ground) Salt
	2  teaspoons Vanilla Extract

See Caramel Sauce recipe, following below.

Preheat oven to 350°.

Beat egg yolks together thoroughly.
Mix in all other ingredients thoroughly.
Butter carefully all edges of the baking dish
Pour combined mixture into a 2 quart baking dish that has been lined with the caramel coating (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 for 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 THE TIGHT COVER WHILE REFRIGERATING.

To serve, invert quickly onto a large flat bottom dished sided 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 all sides. Allow excess to collect in bottom of pan.
Add in flan filling (see above).

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