By Amie Hastings
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine 1/4 cup of granulated sugar with 2 tablespoons of water. Stir until the sugar is dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Do not stir. Cook until the mixture turns a golden caramel color, about 5 minutes.
Quickly pour the caramel into the bottom of an 8-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside.
In a large mixing bowl, whisk together the eggs, remaining 1/4 cup of sugar, whole milk, vanilla extract, and salt until well combined.
Place the baking dish with caramel in a larger baking pan. Pour the egg mixture over the caramel.
Carefully pour hot water into the larger pan around the baking dish until it reaches halfway up the sides of the dish, creating a water bath.
Bake in the preheated oven for 45 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the oven and let it cool in the water bath for 10 minutes.
Refrigerate the flan for at least 2 hours or overnight before serving. To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate.
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This Dessert Flan Egg-based recipe is ready in 1 hour and features eggs, granulated sugar, whole milk and other delicious ingredients. Contains 180 calories total.
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, combine 1/4 cup of granulated sugar with 2 tablespoons of water. Stir until the sugar is dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Do not stir. Cook until the mixture turns a golden caramel color, about 5 minutes.
Quickly pour the caramel into the bottom of an 8-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside.
In a large mixing bowl, whisk together the eggs, remaining 1/4 cup of sugar, whole milk, vanilla extract, and salt until well combined.
Place the baking dish with caramel in a larger baking pan. Pour the egg mixture over the caramel.
Carefully pour hot water into the larger pan around the baking dish until it reaches halfway up the sides of the dish, creating a water bath.
Bake in the preheated oven for 45 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the oven and let it cool in the water bath for 10 minutes.
Refrigerate the flan for at least 2 hours or overnight before serving. To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate.
Calories per Serving: 180
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