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.
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By LvnYaSpinin
on March 12, 2012
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Easy and great!
By Paphotogirl
Strasburg, PA
on March 12, 2012
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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!
By mayflowerbobbev...
Oceanside,, 43
on June 10, 2011
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I sent in what I believe was a very constructive review to help the cooks with the problems they mentioned (because I was a cooking teacher for 21 years. You did not print my review. !!
B.N. Oceanside, CA
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