1 cup and 1/2 cup sugar
6 large eggs
1 14-oz can sweetened condensed milk
2 13-oz cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees.
You will need 6 ramekins or other specialty
flan cook ware and a 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 approximately 2 to 3 tablespoons of
caramel in each ramekin, 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 milks, 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 ramekins.
Place ramekins in a large glass or
ceramic baking dish and fill with about 1 to 2 inches of hot water.
Bake for 45 minutes in the water bath 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.
This is a light and delicious dessert.
Kay's note: You can use a jar of caramel sauce instead of making your own.
This works well especially for those of us who are visually impaired.
Melting sugar can be tricky.