Caramel Flan

Caramel Flan

Caramel Flan


Makes 6 to 8 servings


1 cup sugar, divided
2 cups half-and-half
1 cup milk
1-1/2 teaspoons vanilla
6 eggs
2 egg yolks
Hot water
Fresh whole and sliced strawberries for garnish


  1. Preheat oven to 325°F. Heat 5-1/2- to 6-cup ring mold in oven 10 minutes or until hot.
  2. Heat 1/2 cup sugar in heavy, medium skillet over medium-high heat 5 to 8 minutes or until sugar is completely melted and deep amber color, stirring frequently. Do not allow sugar to burn.
  3. Immediately pour caramelized sugar into ring mold. Holding mold with potholder, quickly rotate to coat bottom and sides evenly with sugar. Place mold on wire rack. Caution: Caramelized sugar is very hot; do not touch it.
  4. Combine half-and-half and milk in heavy 2-quart saucepan. Heat over medium heat until almost simmering; remove from heat. Add remaining 1/2 cup sugar and vanilla; stir until sugar is dissolved.
  5. Lightly beat eggs and egg yolks in large bowl until blended but not foamy; gradually stir in milk mixture. Pour custard into ring mold.
  6. Place mold in large baking pan; pour hot water into baking pan to depth of 1/2 inch. Bake 35 to 40 minutes or until knife inserted into center of custard comes out clean.
  7. Remove mold from water bath; place on wire rack. Let stand 30 minutes. Cover and refrigerate 1-1/2 to 2 hours or until thoroughly chilled.
  8. To serve, loosen inner and outer edges of flan with tip of small knife. Cover mold with rimmed serving plate; invert and lift off mold. Garnish with strawberries. Spoon melted caramel over each serving.

Check out more recipes for Mexican