Caramel-Espresso Flan

1. 1

   Place 1 qt.

2. 2

   of the sugar (or 3/4 cup of the sugar) in large saucepan.

3. 3

   Cook on medium-low heat until sugar is dissolved and caramelized, stirring occasionally.

4. 4

   Spoon about 1 Tbsp.

5. 5

   of the caramelized sugar into each of 24 (4-oz.)

6. 6

   disposable foil souffle cups (or 6 souffle cups for trial recipe) or heatproof ramekins.

7. 7

   Beat remaining ingredients in large bowl with electric mixer on medium speed until well blended; pour through strainer.

8. 8

   Pour about 1/2 cup of the egg mixture over caramel in each cup.

9. 9

   Fill two full-hotel pans (or one half-hotel pan for trial recipe) with 1 inch of hot water.

10. 10

    Place half of the filled cups in each pan (or all of the filled cups in same pan for trial recipe).

11. 11

    Bake at 325F for 1 hour or until egg mixture thickens and begins to set.

12. 12

    Remove from oven; carefully place filled hotel pans in refrigerator.

13. 13

    (Do not remove souffle cups from water bath.)

14. 14

    Refrigerate at least 4 hours or overnight before inverting one onto each dessert plate just before serving.

* Per serving · 4 servings · Values may vary.