Individual Caramel Flans
from Better Home and Gardens New Cook Book
Prep: 25 minutes Bake: 30 minutes
Oven: 325ºF Makes: 4 servings
- 1/3 cup sugar
- 3 beaten eggs
- 1½ cups milk
- 1/3 cup sugar
- 1 teaspoon vanilla
- Ground nutmeg or cinnamon (optional)
- To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottom evenly. Let stand for 10 minutes.
- Meanwhile, combine eggs, milk, the 1/3 cup sugar, and vanilla. Beat until well combined but not foamy. Place custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle nutmeg. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325º oven for 30 to 45 minutes or until a knife inserted near the center of each flan comes out clean.
- Remove cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) To unmold, loosen edges of flans with a knife, slipping point between flans and side of custard cups. Invert a dessert plate over each flan; turn plate and custard cup over together. Remove cups from flans.
© Copyright 2002-2007 Christian Ziebarth