Caramel Flan - Pudim Flan

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1. 1Step 1: Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.
2. 2Step 2: Prepare Caramel glaze first: Place the sugar and water in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup. (probably 5-8 min depending on your burners).
3. 3Step 3: If the sugar is hardening too quickly, just drizzle a little water around the edges of the pan into the sugar.
4. 4Step 4: Take the pan off the heat and let it rest for one minute. OUCH! It's very hot! If you smell a burned smell, it means you've cooked it too long, so start over again.
5. 5Step 5: Coat the bottom and up to 1 inch on the sides of a medium oven proof souffle pan with the caramel sauce. Let the Caramel harden and put aside while you make the custard. (Pour a few tablespoons of the caramel onto a small butter sheet pan and let it harden.)
6. 6Step 6: Prepare custard: In med bowl, beat the eggs with 1 cup sugar until lemony colored. Meanwhile, heat up the milk until hot but not boiling.
7. 7Step 7: Let the milk cool down a little and then add about 1/4 cup of milk, to the eggs while continuing to beat on low. *If the milk is too hot, you'll discover that you just made scrambled eggs.
8. 8Step 8: Continue beating and slowly add the milk 1 cup at a time until all of the milk is incorporated.
9. 9Step 9: At this point you can beat in, either the 1 tsp vanilla extract, the anisette, or the caramel glaze if you desire.
10. 10Step 10: Let the egg mixture rest to let the foam subside a little, then slowly pour it into the souffle dish that has been coated with the caramel.
11. 11Step 11: Place the flan dish into a larger oven proof deep dish pan (bain-marie) that has been filled with 1 inch of water.
12. 12Step 12: Cook at 350 for 60-75 minutes or until a toothpick comes out clean. Let the flan cool in its pan and place it in the dish in the refrigerator overnight.
13. 13Step 13: When ready to serve, loosen the sides of the flan with a knife and jiggle the pan to loosen it.
14. 14Step 14: Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.
15. 15Step 15: Break the hardened sugar that you let sit in the sheet pan into small pieces and place on top of the flan.
16. 16Step 16: You can place the souffle dish into a shallow bowl of hot water to melt the remaining caramel or break up the hard caramel to serve on top as seen in the picture.
17. 17Step 17: Serve as is, decorate with candy pearls or with whipped cream!