Caramel Flan is a silky custard dessert with a layer of caramel syrup on top. It is similar to Creme Brulee except the latter has hard caramel top. Many nations around the globe has a version of this ubiquitous creamy treat.
1-1/4 cups sugar, divided
2-3/4 cups milk
1/8 teaspoon salt
1 teaspoon vanilla extract
- In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes.
- In a saucepan, heat milk until bubbles form around sides of saucepan.
- Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish.
- Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter.