Many desserts can really make your palled feel the wonders of the sugar rush instantly, but not many desserts can appeal to all of your senses. We, in the Dominican Republic are very knowledgeable about all types of tropical desserts, but none like the Flan. Flan or Spanish Egg Custard, as it is widely known, is a combination of ingredients which, if done right, can give you the satisfaction of making one of the most desirable desserts around the world. In this article, I am going to break the silence, and let you in a little well kept secret about the making of flan, and the ingredient variations to help you achieve perfection, and win over all of your friends.

First, let's get a brief description of flan; it is of jello like consistency but packing a punch of flavor in every bite. Its main ingredient is Egg Yolks, which are blended with many other spices and flavorings to create this masterpiece of a dessert. It can be served chilled, warm, or with many types of accompaniments such as: Ice cream on the side; a dab of whip cream and a cherry; a slice of thinly cut pineapple over it; some rum or any flavored liqueur; or just plain with a lot of its wonderful sweet gravy over it. Well, enough chit chat, lets dive right in to the making of this delight.

-4 to 6 Servings-

Ingredients List and Quantity

- 8 Large or Extra Large Egg Yolks- Separated and check for no shell residue;

- 14 Oz. Can of Evaporated Milk;

- 14 Oz. Can of Condense Sweet Milk;

- 1 Teaspoons of Dark Vanilla Extract;

- A pinch of Salt

- 1 can of Sliced Pineapple, the half circle ones are preferred;

- 3 Tablespoons of Rum (Dark Rum preferred) this is optional;

- 1 Cup of White Granulated Sugar and a Cup of Water for the Caramel.

-Preparation

- First, in a large container put in the Egg Yolks along with the Evaporated milk, the Sweet Condensed Milk, the Vanilla Extract, the Rum, and a little bit of the Pineapple juice from the Can of Sliced Pineapple. You are going to use a beater handle or 2 forks help together, and you are going to integrate the ingredients until a smooth blend is obtained. The motion is of like making whipped cream, but a little gentler, you just need to make sure that the egg yolks mix thoroughly with the other ingredients and no lumps or unmixed condensed milk are left on the bottom. Let the mixture rest for a few minutes while you make the caramel mix.

- On a small to medium saucepan, Pour the water and the sugar together and put it on a medium-high fire until it begins

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