Flan (Caramel Custard)

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

½ cup sugar
In small pan, melt the sugar over medium heat. Heat until the sugar becomes a golden liquid. Immediately pour the melted sugar onto the bottom of a pie pan or small casserole dish. Quickly coat the bottom and sides of the dish with caramel (melted sugar).
6 eggs
6 Tbsp. sugar
1 cup half and half
1 can sweetened condensed milk
1 tsp. vanilla extract

Blend together remaining ingredients. Set the caramel-lined pan into a larger pan filled with hot water and pour the custard mixture into it. Bake the custard in the water bath at 325 degrees for about 45 minutes to 1 hour. Custard will be done when a 3/8 inch crevice forms when you push the center with a spoon. Remove the custard dish from the hot water bath and chill at once. When cold, loosen the sides of the flan with a knife and turn the custard onto a serving plate. The caramel sauce will flow out. Makes 6 servings. You can double this recipe.

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