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Individual Caramel Flans




Source of Recipe


UticaOD


List of Ingredients




1/3 cup sugar
3 eggs, beaten
1 1/2 cups milk
1/3 cup sugar
3/4 tsp. vanilla


Recipe



To caramelize sugar, in a heavy 7- or 8-inch skillet, cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the 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 occasionally with a wooden spoon. Immediately divide the caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Let stand for 10 minutes. Preheat oven to 325 degrees.

In a medium bowl, combine eggs, milk, the remaining 1/3 cup sugar and vanilla. Beat until well combined but not foamy. Place the custard cups in an 8-inch-square baking dish on an oven rack. Divide egg mixture among custard cups. Pour boiling water into the baking dish around custard cups to a depth of about 1 inch. Bake 30 to 40 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on a wire rack before serving. (Or cool completely in custard cups. Cover and chill in refrigerator until serving time.) To unmold flans, loosen edges with a knife, slipping point down sides to let air in. Invert a dessert plate over each flan; turn custard cup and plate over together. Remove cups. Makes four servings.

Individual Baked Custards: Prepare as above, except omit the 1/3 cup sugar that is caramelized. Divide egg mixture among cups. Bake as directed above.