This baked caramel custard is my rendition of a traditional Mexican and Spanish dessert. I featured this recipe at one of my home cooking classes and it received rave reviews. Cooked correctly, both the flavor and texture of this classic dessert are spectacular. Notes: Be careful not to over cook! Over cooked custard has the texture of scrambled eggs -- not the desired texture ;-) Hot caramel is very dangerous -- be careful! Flan is simple to make and makes a delicious dessert as is, or top with sliced strawberries, kiwi, or other fruit. Instead of traditional ramekins I use 8oz Pyrex glass cups - they work very nicely!