Recipe: Spanish Flan

Ingredients

Preheat the oven to 300°F.
Place six 6-ounce ramekins in a baking dish and fill it with boiling water.
In a saucepan, cook 1 cup of sugar over medium-low heat until it liquefies and turns light golden-brown.
Quickly pour the caramel into the prepared ramekins.
In a mixing bowl, whisk together the eggs and ½ cup of sugar until blended.
Add the milk and vanilla to the egg mixture and whisk until combined.
Divide the flan mixture evenly among the ramekins, pouring over the caramel.
Cover each ramekin with aluminum foil and bake for 35-40 minutes until wobbly.
Remove from the water bath and let cool to room temperature.
Chill in the refrigerator for at least 6 hours before serving.
To serve, run a knife around the ramein and invert onto a plate.

Servings

Calories

293

Total fat

Total carbohydrates

54g

Total protein

Sodium

79mg

Cholesterol

134mg