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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until it starts to melt, shaking the pan occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook for about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with wooden spoon.
Immediately divide the caramelized sugar among six 6-ounce custard cups; tilt cups to coat bottoms evenly. Cool slightly.
Meanwhile, in a medium bowl, combine eggs, evaporated milk, the remaining 1/3 cup sugar and vanilla.
Place custard cups in 13-by-9-inch baking pan. Divide the egg mixture among the cups. Place the pan on an oven rack. Pour the hottest tap water available into the pan around the cups to a depth of about 1/2 inch.
Bake for 35 to 40 minutes or until a knife inserted near the center of a flan comes out clean. Carefully remove the cups from the water. Cool on a wire rack. Cover and chill for 4 to 24 hours.
To unmold, loosen the edges of the flans with a knife. Invert a dessert plate over each flan; turn the plate and cup over together. Remove cups from flans. Spoon any caramelized sugar that remains in the cups on top. If desired, serve with fresh fruit.