Vena Cava's Graveyard Flan

I just couldn't resist sharing Lisa's (half of the CFDA winning line Vena Cava) recipe for what she's dubbed "graveyard flan." Here's what Lisa had to say:

"My first foray for a dinner party last week- was the graveyard flan (pictured above). Future plans include a cake with a scale model of my apartment on top made from dollhouse furniture, and next up, a La Brea Tar Pit themed black custard with sinking dinosaurs and woolly mammoths."

I can't wait to see Tar Pit custard. Sounds like gooey goodness.

Graveyard Flan, for aproximately 12*

3/4 c. white sugar

4 eggs

1 3/4 c. water- or you can use juice or whatever you want really

14 oz. can of sweetened condensed milk

1/2 tsp. vanilla extract

1/8 tsp. salt

A 9" pan

Any pan bigger than the 9" pan for a water bath

A platter

Preheat the oven to 350F.

In a heavy pan over medium heat, melt the sugar.

This is a weird process that feels like witchcraft- it takes about 8 or so minutes, and all of the sudden the granules turn to goo- just make sure to keep stirring.

Pour that into an ungreased 9" pan and coat it- do this quickly as the sugar hardens really fast.

Beat the eggs in a seperate bowl and stir in water or juice.

Add condensed milk, vanilla, salt- and pour this into the coated pan.

Set that 9" pan into another bigger pan with at least 1 1/2" of water into it to make a bath.

The bath is what prevents the eggs from cooking too fast and ensures that edges dont get burnt and gross. Cook for about 55-65 minutes. A knife should come out clean when stuck into the middle.

Cool it and refrigerate.

Loosen the sides with a knife, and flip it upside down onto another platter.

Put tiny gravestones on top (not optional) and blueberries (optional)

To read more of the Vena Cava girls' musings, check out their blog VIVA VENA CAVA.