Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
1 cup and 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk or regular milk
1 teaspoon vanilla
Method of Preparation:
Preheat oven to 325 degrees.
You will need a specialty flan cook ware or a regular large baking pan to put them in.
Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour the caramel into the baking pan, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer or with a whisk, blend the eggs together. Mix in the milk then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined baking pan. Place the cups in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water and check with a knife just to the side of the center. If knife comes out clean, it’s ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.