| 1/2 | cup sugar |
| 3 | eggs, slightly beaten |
| 1/3 | cup sugar |
| 2 | teaspoons vanilla |
| 1/8 | teaspoon salt |
| 1 | can (12 ounces) evaporated milk (1 2/3 cups) |
| 1. | Heat oven to 350ºF. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes. |
| 2. | Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. |
| 3. | Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time. |
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| If you live near a Latin American bakery, pick up some of the beautiful cookies you’ll find there. They often accompany flan when it’s served for dessert. |
|
| Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling. |
Nutrition Information:
330 ( 70 ); 8 g ( 3 g); 175 mg; 225 mg; 52 g ( 0g); 12 g 10 %; 0%; 28 %; 4 % 2 ; 1 ; 1/2 ; 1 1/2