Milk Flan

(6 servings)

This creamy flan isn't too sweet. I often make it with 1% milk, but on occasion I'll use whole milk or half and half.

Although I prefer using custard cups, this flan can also be prepared in a souffle dish that's large enough to hold about 4 1/2 cups of liquid. Just remember to increase the baking time by about 10-15 minutes.

3 tbsp sugar
2-3 tbsp water

3 large eggs
3 egg large yolks
3 tbsp sugar
2 tsp  vanilla extract
pinch of salt
3 cups milk or a combination of milk, half and half or cream

Preheat the oven to 350°F

Divide the sugar evenly between three two cup ovenproof custard cups or ramekins. Sprinkle about 1 1/2 tsp of water over the sugar in each cup until the sugar is soaked evenly.

Place the cups into a microwave and microwave about 2 minutes to begin and then about 20 seconds at a time on high until the sugar bubbles and becomes a nice medium brown color. Watch carefully so the sugar doesn't burn.

Remove the custard cups and swirl the sugar mixture so it coats the entire bottoms and part of the sides of each cup. Set aside.

 Whisk together the eggs, egg yolks, sugar, vanilla extract and salt until the mixture is creamy. Set aside.

Gently heat the milk over medium heat until bubbles appear around the edge. If a skin forms, then remove it.

Whisk the hot milk into the egg mixture. Strain through a sieve and divide between the three custard cups.

Place the cups into a larger baking dish and fill with hot water about 1/2 way up the sides of the custard cups. Place into preheated oven and bake for about 45-55 minutes or until the flans have just set in the centers.

Remove from oven and cool completely.  Loosen the edges with a sharp knife, then carefully invert the flans onto one large or three smaller serving plates.