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Traditional Caramel Flan

Total Time

Prep: 20 min. Bake: 55 min. + chilling

Makes

6 servings

This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.—Mary Ann Kosmas, Minneapolis, Minnesota

Ingredients

  • 1-1/4 cups sugar, divided
  • 2-3/4 cups milk
  • 5 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes.
  2. In a saucepan, heat milk until bubbles form around sides of saucepan.
  3. Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish.
  4. Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts

1 slice: 294 calories, 8g fat (4g saturated fat), 192mg cholesterol, 157mg sodium, 47g carbohydrate (46g sugars, 0 fiber), 9g protein.

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