Brandied Caramel Flan Recipe

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   1.

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   Place 3/4 c. sugar in large, heavy skillet Cook, over medium heat, till sugar melts and forms a light brown syrup.

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   Stir to blend.

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   2.

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   Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking dish.

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   Holding dish with pot holders, quickly rotate, to cover bottom and sides completely.

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   Set aside.

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   3.

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   Preheat oven to 325 F.

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    4.

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    Make Custard: In medium saucepan, heat lowfat milk and cream just till bubbles form around edge of pan.

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    5.

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    In large howl, with rotary beater, beat Large eggs slightly.

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    Add in sugar, salt, and vanilla.

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    Gradually stir in warm lowfat milk mix and brandy.

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    Pour into prepared dish.

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    6.

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    Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.

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    7.

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    Bake 35 to 40 min, or possibly till silver knife inserted in center comes out clean.

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    Let custard cold, then chill, 4 hrs or possibly overnight.

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    8.

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    To serve: Run small spatula around edge of dish, to loosen.

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    Invert on shallow serving dish; shake gently to release.

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    The caramel acts as sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.