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PUERTO RICAN FLAN 
A:

1 c. sugar (to caramelize pan)

B:

8 eggs
2 (14 oz.) cans condensed milk, undiluted
3 1/2 c. water
1/4 tsp. salt
1 tsp. vanilla extract

Preheat oven to 350 degrees. Caramelize a pan by melting 1 cup of sugar slowly, melt to a light gold and swirl so that the sides are coated. Set on wire rack.

In large bowl, mix ingredients included in B; strain. Pour strained mixture into caramelized pan. Set pan in a large shallow baking pan containing 1 inch of hot water. Bake for 1 hour, or until set and golden. (Check center with toothpick, must come up clean.)

Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn Flan onto a platter.

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