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Creme Caramel Flan

Source of Recipe

by Millie, from Axun


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6678.2

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.