Ingredients
- 1 cup sugar
- 5 eggs
- 1/4 teaspoon salt
- 3 cups milk
- 1 teaspoon vanilla
- Fresh whipped cream, for garnish
- Sprigs of mint, for garnish
Directions
Preheat oven to 350 degrees F.
Butter 8 (6-ounce) custard cups. In a small skillet over medium heat, melt 1/2 cup sugar with a couple drops of water, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling.
In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups.
Pour hot water into baking pan to within 1-inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.
Cook's Note: Try sprinkling ground nutmeg on each custard before baking.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 37 reviews
By chefsheart_12838169
Newman, CA
on September 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I finally found this recipe, yay! There is a difference between Flan and Creme Caramel. And everytime I try to find the recipe, I ended up with a Flan recipe! My mom used to make this for us when we were little and I wanted the recipe forever now. It is perfect, thanks Paula!
By LvnYaSpinin
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and great!
By Paphotogirl
Strasburg, PA
on March 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am a HUGE Paula fan, but I think this recipe needs a little help. I've been cooking for 27 years, but I haven't made caramel all that often, and "a few drops" means nothing to me. I looked up another recipe and after the first time I made the syrup, it was just too thick and I needed to make a second batch. My husband thought the custard tasted too "eggy", even though he knows that's a principal ingredient. I thought maybe the top of the custard was a little "eggy." Overall, it was a lot like the flan I get in my favorite Mexican restaurant, but I just thought it needed a little more finesse and a lot more clarity. But you've never made nothin' bad, Dear Ms. Paula!
Read all 37 reviews