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Flan is a custard like dessert that is typically served with Mexican cuisine. This one features a caramel topping that adds a nice sweetness to the dessert. They are baked in individual ramekins and then turned out onto a dessert plate to serve.
Ingredients
- 1/3 cup sugar
- 3 eggs, beaten
- 1-1/2 cups half-and-half
- 1/3 cup sugar
- 1 teaspoon vanilla
- Ground nutmeg or cinnamon (optional)
Directions
- 1To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir (see photo 1, below). Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among four 6-ounce custard cups or ramekins; tilt custard cups to coat bottoms evenly. Let stand for 10 minutes.
- 2Meanwhile, preheat oven to 325 degrees F. Combine eggs, half-and-half, 1/3 cup sugar, and vanilla. Beat until well combined but not foamy. Place the custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle with nutmeg. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 30 to 45 minutes or until a knife inserted near the centers comes out clean.
- 3Remove cups from water. Cool slightly on a wire rack before serving. (Or cool completely in custard cups. Cover and chill until serving time.) To unmold, loosen edges of flans with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn plate and custard cup over together. Remove custard cups from flans.
- 4Makes 4 flans
- 5Make-ahead directions: Prepare and bake flans as directed above. Cool flans completely in custard cups on wire rack. Cover and chill until serving time.
- 6Baked Custards: Prepare as above, except omit the 1/3 cup sugar that is caramelized in step 1. Divide egg mixture among custard cups or one 3-1/2-cup soufflé dish. Bake individual custards as directed for flans or bake in the soufflé dish for 50 to 60 minutes. Serve warm or chilled. Makes 4 individual custards or 1 large custard.
Per custard: 236 cal., 14 g total fat (8g sat. fat), 192 mg chol., 90 mg sodium, 0 g fiber, 7 g pro.
Daily Values: 10% vit. A, 1% vit. C, 11% calcium, 4% iron
Exchanges: 1 1/2 Other Carbo, 1 Medium-Fat Meat, 2 Fat
Recipe Source
More great recipes, menus and cooking tips at Better Homes and Gardens
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Browse Recipe
- Main Ingredient: eggs
- Category: dessert
- Specialty Collections: 8 or fewer ingredients
- Cuisine: american
- Source: Better Homes and Gardens
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27 USER REVIEWS
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chicglobetrotter I'm definitely going to try that one...and I'm glad someone else posted that this didn't have to be done with half and half. Since I'm in China we don't have ovens and the only milk we get is shelf stable milk so hopefully it'll work for the holidays.
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to whom ever, if the carmel was bitter it was overcooked, be very careful not to let it get too dark just golden you may then see the difference
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If your caramelized sugar was bitter, you cooked it TOO LONG!!
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the best flan is made in mexican and spanish restaurants.
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This GOOD! Fuggin' Awesome! I am from Kenya.
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