Two-Crust Pie Shell

 Ingredients 

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 6 to 7 tablespoons cold water

Directions 

In a bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.

Brazilian Flan

Flan

3 eggs
1 can Condensed Milk
Same can filled with regular milk
1 teaspoon vanilla

Carmelized Sugar

3/4 cup sugar carmelized in a skillet. Allow to cook until runny and golden brown. Pour into the flan pan and let it run around in the pan.  Place this pan into another pan with 1" of water.

Mix both milks, eggs, and vanilla in a slow blender. Do not beat air into it.  

Slowly *pour the blended mixture over the carmelized sugar in the flan pan. Cover with foil. 

Bake at 295 degrees for 55 minutes.  Check with a knife. Inserted knife should be clean with no flan residue.  Take the pan out of the water and set on a rack. Lift the foil to let air in. 

*Note-for a perfectly no air bubbles flan  slowly pour the mixture through a sieve into the pan.

When ready to invert, slide a knife around the edges.  Place your serving platter over the pan and invert. Let the sugar run down the flan.