Prep Time: 20 minutes
Cook Time: 1 hour
My Wife Used for Ingredients:
1 & 1/2 cup sugar
6 Medium or Large Freshly layed eggs
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
Preheat oven to 325 degrees. You will need 6 (ramekins-the ceramic bowl in the pic) 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. (If you warm sugar to long it will become bitter; you might want to add just a cap full of water but it is not required) Quickly pour approximately 2-3 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 1-2 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.
Recipe Copied and modified from: http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm