Total Time
2hrs 35mins
Prep 35 mins
Cook 2 hrs

These are actually little flans made in custard cups. You can easily cut the recipe in half to make 3 servings. Recipe is from Gourmet Jan. 2008. Cook time also includes time to let the custards chill.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
  2. Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
  3. Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

Reviews

(2)
Most Helpful

This recipe was easy and tasty. Take the recipes advice when it says to work fast in step 1, but even if it doesn't spread evenly it still turns out. It tastes best with some fruit. Thanks for this great recipe!

Shark Lover August 21, 2008

Oh I just love good flan, and this is so good! I will make these once in a while for a special treat-great recipe! Thank you!

Sharon123 March 14, 2008

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