This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.—Mary Ann Kosmas, Minneapolis, Minnesota
- 1-1/4 cups sugar, divided
- 2-3/4 cups milk
- 5 eggs
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes.
- In a saucepan, heat milk until bubbles form around sides of saucepan.
- Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish.
- Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers. Yield: 6 servings.
Originally published as Traditional Caramel Flan in Quick Cooking January/February 2000, p34
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