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Caramel
Flan
Servings: 8
3/4 cups sugar
4 eggs
1-3/4 cups water
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated
milk)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
In a heavy skillet over medium-low heat, cook sugar, stirring constantly, until
melted and caramel-colored. Pour into 9-inch round dish or baking pan, tilting
to coat bottom completely.
In a medium bowl, beat eggs; stir in water, Eagle Brand®, vanilla and
salt. Pour over caramelized sugar; set pan in larger pan. Fill larger pan
with 1-inch
hot water.
Bake at 350° for 55 to 60 minutes or until center is just set
(mixture will jiggle). Remove dish from larger pan to a wire rack; cool for 1
hour. Refrigerate several hours or overnight. To unmold, run a knife around edge
and invert onto a large rimmed serving platter.
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