Creamy Caramel Flan
photo by Marcasite Queen
- Ready In:
- Preheat oven to 350°F.
- In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
- Divide the sugar into 8 ungreased 6-oz custard cups.
- Tilt to coat the bottom of the cups.
- With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
- Pour the egg mixture into custard cups.
- Place the filled cups in a large shallow pan filled with 1 inch of hot water.
- Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
- Cool and chill at least 2 hours before serving.
Questions & Replies
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Absolutely wonderful! I tried to make them the other day, but couldn't get the sugar to melt. Tried for 20 minutes. Then last night used a different pan and it was done in 5. Very easy after that, but you have to swirl the sugar quickly in the ramekins! Texture was smooth, taste was great - will definitely be making often. Thanks Paula!! Made for Aus NZ Swap 37
I made this recipe last night & had a couple of problems. Firstly I assume that '3/4 granulated sugar' meant 3/4 of a US cup. Secondly, I don't understand how it's a 'flan' without any sort of biscuit base. I found that the caramel stuck to the custard cups like superglue. Next time I would put a biscuit base in the cups first, so that the sugar wasn't sitting directly on the ceramic. A nice custard, and the caramel gave it a lovely flavour, but this recipe needs a bit of tinkering!
Very good flan. I cooked mine in a large dish instead of individual ramekins and had to cook it for an hour - probably because it was fairly deep. I used a food processor for the custard - just dumped the ingredients in and turned it on, then poured on top of the caramel. This came together very quickly and easily - thanks for the great recipe!
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