<p>On Friday I was told I could pass for Puerto Rican.
</p><p>Thanks.
</p><p>I made the cut for something I already am.
</p><p><a href="http://www.amazon.com/exec/obidos/ASIN/B000HC2M3O/islandtravela-20"><em>Yo Soy Boricua! Pa' Que Tú Lo Sepas!</em></a><span style="color:black"><em>
			</em></span></p><p><span style="color:black">Apparently I need to always talk like Rosie Perez to prevent confusion.
</span></p><p><span style="color:black">Today is the National Puerto Rican Day Parade here in New York.
</span></p><p><span style="color:black">But I'm one Nuyorican who will not be there.
</span></p><p><span style="color:black">I'm leaving Fifth Avenue to the <span style="text-decoration:line-through">adventurous</span>
			<span style="text-decoration:line-through">insane</span> everyone else.
</span></p><p><span style="color:black">I'll be in my kitchen making flan… 
</span></p><p><a href="http://www.savvymommy.com/about/the_a_list.html"><img src="http://www.savvymommy.com/blog/wp-content/uploads/2008/06/060808-1519-sweetescape16.jpg" alt="" border="0"/></a><span style="color:black; font-size:10pt">
		</span></p><p><span style="color:black">Here's the flan recipe I use. De nada. <span style="font-family:Wingdings">J</span>
		</span></p><p>1 1/2 cups sugar <br />2 tablespoons water <br />1/2 lemon, juiced <br />2 cups heavy cream <br />1 cinnamon stick <br />1 vanilla bean, split and scraped <br />3 large eggs <br />2 large egg yolks <br />Pinch salt 
</p><p>To make the caramel: have ready a 2-quart round flan mold and a large roasting pan.
</p><p>Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. 
</p><p>Place over medium-high heat and cook until the sugar begins to melt.
</p><p>Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; 
</p><p>don't stir with a spoon. 
</p><p>Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, 
</p><p>and then pour into the flan mold. 
</p><p>Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, 
</p><p>place in the roasting pan and set aside. 
</p><p>Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot. 
</p><p>Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. 
</p><p>Bring the cream to a brief simmer, stirring occasionally. 
</p><p>Take care not to let the cream come to a full boil to prevent it from spilling over. 
</p><p>In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. 
</p><p>Whisk until the mixture is pale yellow and thick. 
</p><p>Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. 
</p><p>Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. 
</p><p>Pour the custard into the caramel-coated mold. 
</p><p>To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; 
</p><p>be careful not get water into the custard. 
</p><p>Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. 
</p><p>Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight. 
</p><p>When you are ready to serve, run a knife around the inside of the mold to loosen the flan. 
</p><p>Place a dessert plate on top of the flan and invert to pop it out.</p>