Serves: 6
Total Calories: 314
Prep time: n/a
Cook time: 1 hour
Total time: 1 hour

4 cups whole milk
1/8 teaspoon salt
1 cup sugar
8 large eggs or 9 medium eggs
1 teaspoon vanilla extract
6 tablespoons sugar

In a large saucepan, combine milk and salt and scald. Remove from heat and add 1 c. sugar, stirring until it is dissolved. Set aside.

In a large mixing bowl, beat the eggs until slightly foamy. Slowly add the sweetened milk while stirring. Add vanilla. If you would like a golden color to the flan add a little yellow food coloring or one drop caramel coloring.

In a small skillet, melts 6 Tbs. sugar until it is a light golden brown color. Coat a 1 ½ quart tube pan with the caramel. Pour the custard into the mold and place the mold into a 12” deep Dutch oven filled with water half way up the tube mold.

Bake at 300°F for about 1 hour or until set. The custard is done when a knife inserted into the middle of the custard comes out clean. Cool completely before inverting onto a shallow serving plate. If the flan does not release easily, immerse the tube pan in some hot water for a few seconds, then turn out on the serving plate.

Serves 6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 314
Calories from Fat: 66

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