Instructions
- HEAT oven to 325°F. Cook sugar in heavy saucepan over medium heat, stirring frequently, until completely melted and caramel-colored, about 10 minutes. Working quickly, carefully pour into an 8-inch oven-safe ring mold or 6-cup fluted tube pan. Using potholders, tilt mold to completely coat bottom and halfway up sides of mold.
- WHISK eggs in large bowl. Whisk in sweetened condensed milk, milk, vanilla and salt. Set prepared ring mold pan in a 13 x 9-inch baking dish. Pour egg mixture into mold over caramelized sugar. Fill larger baking dish with 1 1/2 inches boiling water. Bake 55 to 60 minutes or until custard is set. Carefully remove mold from hot water. Cool on wire rack 1 hour. Cover and chill several hours, preferably overnight.
- To serve: INVERT onto rimmed serving plate. Cut into slices. Spoon caramel sauce over flan.
Nutritional Facts:
- Serving Size 1/12 of recipe
- Calories Per Serving 180
- Total Fat 5 g
- Calories From Fat 45 g
- Saturated Fat 3 g
- Trans Fat 0 g
- Cholesterol 60 mg
- Sodium 115 mg
- Total Carbohydrates 30 g
- Dietary Fiber 0 g
- Sugars 30 g
- Protein 5 g
