"Custard topped with caramel sauce."Serves 6 | Prep Time 20-30 minutes | Cook Time 40-45 minute bake time
Why I Love This Recipe
This delicious, but simple dessert has many names; the Spanish call it Flan, the French call it Caramel Crème, the Greek call it Crema, the Americans call it Caramel custard. No matter what you call it, it's well loved everywhere.
Ingredients You'll Need
1 3/4 c. sugar, divided
3 c. whole milk or half and half
2 t. vanilla
In a large heavy skillet over medium heat spread 1/4 c. sugar. As sugar melts stir occasionally. When this layer of sugar is melted, lower heat to medium low and add another 1/4 c.sugar; repeat until a total of 1 c. sugar is melted and golden. Immediately pour into bottoms of 6 ramekins, set aside. Beat eggs with sugar until well mixed, stir in milk, remaining 3/4 c. sugar, and vanilla. Pour into the ramekins. Place ramekins onto a rimmed baking sheet and put into an oven preheated to 350F. Immediately pour 1 c. very hot water around ramekins and bake for 40 minutes. Let ramekins cool for 5 minutes, then run a knife around edge to loosen, and invert onto serving bowl. Serve warm or chilled.