NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Caramel Flans

Warm caramel flows over these 5-ingredient flan Mexican desserts. These creamy custards are irresistible.

4.0 by 42 people
32K views
Rate me!
  • Makes: 4 servings
  • Yields: 4 flans
  • Prep: 25 mins
  • Bake: 30 mins 325°F

Caramel Flans

Ingredients

Directions

  1. To caramelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir (see photo 1, below). Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among four 6-ounce custard cups or ramekins; tilt custard cups to coat bottoms evenly. Let stand for 10 minutes.
  2. Meanwhile, preheat oven to 325 degrees F. Combine eggs, half-and-half, 1/3 cup sugar, and vanilla. Beat until well combined but not foamy. Place the custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle with nutmeg. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 30 to 45 minutes or until a knife inserted near the centers comes out clean.
  3. Remove cups from water. Cool slightly on a wire rack before serving. (Or cool completely in custard cups. Cover and chill until serving time.) To unmold, loosen edges of flans with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn plate and custard cup over together. Remove custard cups from flans.
  4. Makes 4 flans

From the Test Kitchen

Prepare and bake flans as directed above. Cool flans completely in custard cups on wire rack. Cover and chill until serving time.

Baked Custards:

Prepare as above, except omit the 1/3 cup sugar that is caramelized in step 1. Divide egg mixture among custard cups or one 3-1/2-cup souffle dish. Bake individual custards as directed for flans or bake in the souffle dish for 50 to 60 minutes. Serve warm or chilled. Makes 4 individual custards or 1 large custard.

Per custard: 236 cal., 14 g total fat (8g sat. fat), 192 mg chol., 90 mg sodium, 0 g fiber, 7 g pro.

Daily Values: 10% vit. A, 1% vit. C, 11% calcium, 4% iron

Exchanges: 1 1/2 Other Carbo, 1 Medium-Fat Meat, 2 Fat

Nutrition Facts (Caramel Flans)

    Per serving:
  • 298 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 192 mg chol.,
  • 90 mg sodium,
  • 36 g carb.,
  • 32 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...