Ingredients (Serves 8)
- 1. Sugar – 3/4 cup (For making the caramel)
- 2. Eggs – 4
- Water – 1 3/4 cups ( Water can be replaced with whole or low-fat milk. I used 2% milk))
- Sweetened Condensed Milk – 1 can (14 oz, 396 gm)
- Vanilla extract – 1 tsp
- Salt –1/8 tsp
Preheat oven to 350 degrees F.
Heat a saucepan at medium heat. Add 3/4 cup sugar and 1 tbsp water. Shake the pan slightly, but do not stir, until all the sugar has melted, about 4 – 5 minutes. Stir the sugar as it begins to bubble and slowly change color. Remove from heat when it turns to a golden brown color. Pour the caramel into 8 ungreased 6-ounce custard cups (I used 5 ramekins), tilt immediately to spread the caramel evenly over the bottom. The caramel will harden in a few seconds. Keep aside.
In a medium bowl, beat eggs, stir in water or milk, if you are using, condensed milk, vanilla extract and salt. Pour over the caramelized sugar in the cups. Set cups in large shallow pan filled with 1 inch hot water. Bake at 350 F for 30 – 35 minutes or until a knife inserted near centers comes out clean. Cool down to room temperature. Keep in the refrigerator for 2 – 3 hrs or until serving. To unmold, run a knife along the sides of the ramekins. Place a plate or any serving dish upside down over the ramekin. Now holding tightly, invert the dish and ramekin together. Now lift the ramekin slowly. If it does not come out, you can shake the ramekin gently to loosen the flan. Caramel syrup will run down on the sides of the custard, forming a yummy sauce. Garnish as desired. Refrigerate leftovers.
Recipe Courtesy – Eagle Brand “ Best-Loved Desserts”