Mexican Flan

1. 1

   Preheat oven to 325u00b0.

2. 2

   Melt 2 c. sugar in saucepan over low heat, cooking until golden, stirring continuously for 5 to 8 minutes.

3. 3

   Watch sugar carefully as it can burn quickly.

4. 4

   Put the caramel into custard cups to cover the bottoms.

5. 5

   In mixing bowl, add remaining sugar, eggs and vanilla.

6. 6

   Boil the milk, then slowly add to sugar-egg mixture, whisking well.

7. 7

   Strain through a fine strainer.

8. 8

   Ladle the mixture into the caramel coated custard cups, filling 3/4 full.

9. 9

   Put the filled cups into a water bath and cover.

10. 10

    Cook 35 to 40 minutes.

11. 11

    Check after 30 minutes.

12. 12

    Cool to room temperature.

13. 13

    To serve, run a knife around edges, loosen and invert on to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.