Flan de Coco

• 14 oz. sugar
• 6 eggs, lightly beaten
• ¾ pint evaporated

Put ½ lb. of the sugar into a small, heavy saucepan and set it over a medium heat. Cook, stirring with a wooden spoon until the sugar caramelizes. Have ready a 3-pint porcelain mould warmed with boiling water, and dried. Pour in the caramel, turning the mould so that the caramel coats the bottom and an inch or so of the sides. Set aside.

Add the remaining sugar to the eggs. Pour the eva