Caramel Flan

4 eggs, slightly beaten
1/3 c, plus separate 6-8 tsp caramel topping or burnt sugar glaze
dash salt
2 1/2 c scalded milk
1 tsp vanilla

Pre-heat oven to 350 degrees F.

Blend eggs, 1/3 c caramel, salt, and vanilla. Gradually stir in milk.

Place about 1 tsp of remaining caramel topping in the bottom of each of 6-8 custard cups or ramekins. Pour custard into cups.

Arrange cups in 9×13″ baking pan, not touching each other. Pour hot water into pan, around cups, to within 1/2″ of rim. Bake for about 45 minutes, or until knife comes out clean.

Remove custard cups carefully from baking dish and chill for 3 hours. Run knife around edges of cups. Dip bottoms in an inch or so of hot water to hep unmold. Flip custard into dessert dishes.

Source: Pamela Peterson

Published in: on September 24, 2009 at 1:24 am  Leave a Comment  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: