Quicker Caramel Flan

1. 1

   In a small bowl, whisk the eggs, sugar, vanilla and salt. Gradually stir in milk. Spoon 1 teaspoon caramel topping into each of six ungreased 6-oz. custard cups.

2. 2

   Place cups in a 13-in. x 9-in. baking dish. Pour egg mixture into each cup (cups will be full). Fill baking dish with 1 in of hot water.

3. 3

   Bake, uncovered, at 350u00b0 for 30-35 minutes or until centers are almost set (mixture will jiggle). Remove custard cups from water to a wire rack; cool for 30 minutes.

4. 4

   Refrigerate for 3 hours or until thoroughly chilled. Invert and unmold onto rimmed dessert dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.