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Traditional Caramel Flan

 Traditional Caramel Flan
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
6 ServingsPrep: 20 min. Bake: 55 min. + chilling

Ingredients

  • 1-1/4 cups sugar, divided
  • 2-3/4 cups milk
  • 5 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  • 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.

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Traditional Caramel Flan (continued)

Nutritional Facts: 1 serving (1 slice) equals 294 calories, 8 g fat (4 g saturated fat), 192 mg cholesterol, 157 mg sodium, 47 g carbohydrate, 0 fiber, 9 g protein.