Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Creme Caramel Flan




Source of Recipe


Millie


List of Ingredients




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


Recipe



Preheat the oven to 350°. In a small nonstick skillet, stir ½ cup sugar over medium heat until completely melted and caramel-colored, about 6 minutes, stirring occasionally.

Immediately pour the melted sugar into a 9" glass pie plate, coating the bottom of the plate. (Be careful when working with the heated sugar; it is very hot.)

In a medium-sized bowl, beat the eggs with the vanilla. In a small bowl, combine the milk with the remaining 1/4 cup sugar, then beat into the egg mixture. Pour over the caramelized sugar.

Place the pie plate into a pan of hot water, with just enough water to go about halfway up the sides of the pie plate.

Bake for 40 minutes or until a knife inserted into the center comes out clean. Let cool for 20 minutes, then cover and chill for 1 hour, or until ready to serve. Right before serving, invert the custard onto a 10 or 12 inch rimmed serving plate, so that the caramel sauce doesn't run off the plate.

NOTE: Be careful when inverting the pie plate. The best way is to place the serving plate upside down over the top of the pie pan and, holding the two together tightly, turn them over quickly. Then slowly remove the pie plate.