A few weeks ago I spent a week in Santiago, Chile, South America. It was part of a capstone project to complete my masters degree. While in Chile (pronounced – Chee-lay) I experienced some amazing flan. Just thinking of it with its caramel and vanilla goodness, made my mouth water. It is light easy and oh so good! I know you will enjoy it as much as I did.
Caramel Custard (Flan)
1/2 cup sugar
3 eggs, slightly beaten
1 can (13 oz) evaporated milk [1 2/3 cups}
1/3 cup of sugar
2 teaspoons of vanilla ( I also add a pinch of vanilla bean powder too!)
1/8 teaspoon salt
Heat 1/2 cup of sugar in a heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide syrup among 4- 6 oz custard cups; rotate cups to coat bottoms. Allow syrup to harden in the cups about 5 minutes.
Mix remaining ingredients; pour into custard cups. Place cups in a square pan, 9 x 9 x 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake in 350 degree oven until knife inserted halfway between center and edge comes out clean, 40 to 50 minutes. Immediately remove from water. Serve warm, or refrigerate and unmold at serving time if desired.
I like to garnish mine with fresh raspberries, strawberries or other berries and a small dollop of whip cream on the plate . It looks decadent, but oh so easy!