Abiding by this large Mexican food chains "no cans in the kitchen" edict, well craft our clone of the delicious flan dessert with fresh whole milk, rather than canned sweetened condensed milk required by most flan recipes out there. The canned stuff has a bit of a funky taste to it anyway, plus its much too sweet to be an accurate Chevys knockoff. When you're ready to clone this one, be sure to get some parchment paper its near the wax paper in the supermarket. When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more evenly than if left uncovered. Aluminum foil doesnt seem to work as well since it tends to reflect the heat away from those ramekins of sweet, creamy goodness.