I had written a post on flan long time ago. Back then I didnt have a picture to go with it..I think I ate the flan before I could take a pic. So here is a part II of it with a picture.
Some minor changes I made this time around were to use 4 egg yolks and 2 whole eggs,instead of the 6 egg yolks and it worked fine. It is a cholesterol laden dish but for once in a while, I guess it will be okay. Plus dont eat more than one slice. This dish keeps well in the fridge for few days.
Sonali of Spicehut asked in her comment as to what a caramelised mold is. It is a mold/ pan with caramel at the bottom of it.
This is a short description of the process in pics..
Take about 3/4 cup sugar in a pan and let it melt over low medium heat. If you stir it, it tends to clump. Sojust let the sugar start to melt, and then use a spoon to stir it till it turns to a uniform golden brown color .
You need to watch the caramel very carefully as it can get burnt very easily. Once the desired color is reached, pour it into the flan mold and using a kitchen towel, hold the mold and rotate it quickly so that the caramel spreads evenly on the bottom and sides. If you stop and think, the caramel gets hard and sticks to the bottom of the mold.
Then pour the flan mixture and keep it in a larger pan with about an inch of water or so and bake. Simple,eh?