Yup… yesterday was Friday and I should have been all TGIF corny like the rest of the world but for several reasons I was having a rough emotional day.  Came home crying and reaching for the tequila.  While I was venting to my Aunt about my day at work, Ike calls and tells me not to cook, and get dressed to go out for dinner.  Very unexpected.  Well lets just say because of my emotions we didn’t go anywhere, and I ate a bag of Garett’s Chicago mix popcorn for dinner and fell asleep.  My poor husband ended up getting fast food.

So to make it up to him I decided to make him a desert.  TEQUILA FLAN.  The last time I tried making this flan it was a complete FAIL!  But that didn’t stop my Aunt and I from eating around the uncooked flan and slurping away at the tequila and sugary carmel.  When I decided to make flan a couple of weeks ago I looked at several recipes on Pinterest, and just picked the one that looked easiest- or so I thought.  The recipe was all types of complicated, and I kinda missed some steps along the way which made it a bust. WOMP, WOMP.  I couldn’t let some custard kick my ass in the kitchen so here I am trying it again, except with a different recipe and my own little twist.

I got this recipe from Nestle. and just tweaked it so I could add the Don Julio.  I suggest if you’re like me and hate to wait, to make this flan early so that you can eat it later in the day since it takes several hours to set in the refrigerator.  There’s no way I could wait overnight!!!! This was SOOOOOO GOOD!!! So creamy with a hint of orange, and Tequila not over powering at all.  And to top it off the slice of orange turned into the sweetest candy.  Definitely making this again!

Heres what you need:

• 3/4 cup granulated sugar
• 1 can (12 fluid ounces) Evaporated Milk
• 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
• 6 large eggs
• 1/2 cup fresh orange juice (about two oranges)
• 1 tablespoon fresh grated orange peel
• 1/3 cup of Tequila
• PREHEAT oven to 350° F.
• HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.  Because I wanted to be fancy I cut very thin slices of oranges and placed them in the sugar.
• 
• PLACE evaporated milk, condensed milk, eggs, orange juice, tequila and grated orange peel into a bowl and mix. Pour into ramekins.  Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
• BAKE for 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
• TO SERVE, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release.