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Caramel Flan

Anelle Mack, of Midland, Texas shared the recipe for this popular Mexican dessert. "Sometimes I like to top it with whipped cream and toasted slivered almonds," she writes.

8-10 ServingsPrep: 20 min. + standing Bake: 55 min. + chilling

Ingredients

1/2 cup sugar
1-2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract

Directions

In a large skillet over medium heat, cook sugar until melted, about
12 minutes. Do not stir. When sugar is melted, reduce heat to low
and continue to cook, stirring occasionally, until syrup is golden
brown, about 2 minutes.
Quickly pour into an ungreased 2-qt. round souffle dish, tilting to
coat the bottom; let stand for 10 minutes.
In a blender, combine the condensed milk, milk, eggs, yolks and
vanilla. Cover and process for 15 seconds or until well blended.
Slowly pour over syrup.
Place the souffle dish in a larger baking pan. Add 1 in. of boiling
water to baking pan. Bake 350° for 55-60 minutes or until center
is just set (mixture will jiggle). Remove souffle dish from larger
pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate
overnight.
To unmold, run a knife around edge and invert flan onto a large

2 of 2

Caramel Flan (continued)

Directions (continued)

rimmed serving platter. Cut into wedges or spoon onto dessert
plates; spoon sauce over each serving. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 259 calories, 8 g fat (4 g saturated fat), 148 mg cholesterol, 98 mg sodium, 39 g carbohydrate, 0 fiber, 8 g protein.