Another About Me and Flan!

I have edited info about me and fell in love with this piece:

Two parts passion. One part hope. Yet one can so easily find her pantry lacking. Hope settled in somewhere in the back and its expiration date quickly settled in and set up residence for the week. Passion, left to dry on the counter, floundered about looking for another recipe that could use its room temperature state. And one can easily be left questioning what to do. Explore. Measure out the bit of passion still fresh. Scrape at the top of hope and burrow for the flesh still ripe. Assemble its simplicity and enjoy the show of the smells floating around the kitchen space, wafting from the cracks in the oven door.

Wait ... the flan! One can condensed milk, one can evaporated milk, a lite spring shower of vanilla extract. Place on stove top. Beat five eggs and stir into milk mixture. Allow to heat, not bubble, until mixture is warm to the touch. Meanwhile (or before, I tend to do this before) place 3/4 cup of brown sugar and 1/4 cup of liquid (water, orange juice, apple juice, rum, etc.) into a saucepan, bring to a boil, lower temperature, and allow to simmer until the mixture is dark brown and syrupy. Pour into individual ramekins or a pie plate (I prefer the pie plate), and allow to set/cool. Check on your milk mixture. And then smack yourself upside the head for forgetting to preheat the oven to 350 degrees. Another slap for forgetting a 1/2 cup of sugar in the milk mixture (I forgot the first time, it was fantastic, I didn't forget this last time, it was a little too sweet). Add any variation you wish to the milk mixture. Yesterday I added slightly over 1/4 cup of strongly brewed coffee. Um. Now what? Oh, strain the milk mixture (when ready) into the pie plate or ramekins. Set into a bain marie, put into oven, and let cook for 45 minutes.

Run your knife around the edge to loosen. When cool invert onto plate. Note this is messy and will result in caramel dripping everywhere. No fear. Just dip your finger into the mess and enjoy a bit of dessert before dessert. Happy baking!