Recipes and Cooking Salted Caramel Flan with Blackberries 3.0 (3) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 2, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 1 hrs 5 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 4 hrs 35 mins Servings: 6 Jump to Nutrition Facts Ingredients ¾ cup sugar 1 ½ cup milk 1 14 ounce can sweetened condensed milk 3 eggs 4 egg yolks 2 teaspoon vanilla Gray sea salt or kosher salt 1 pint blackberries Directions Preheat oven to 325°F. Place six 6-ounce custard cups at least 1/2-inch apart in a 3-inch deep baking pan; set aside. To caramelize sugar, place 1/2 cup of the sugar in a large skillet. Place skillet over medium-high heat and cook until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Working quickly, pour syrup into custard cups, dividing syrup evenly among cups. Tilt cups to distribute caramel evenly over the bottoms of the cups. Set aside. In a medium saucepan combine the remaining 1/4 cup of sugar, the milk, and the condensed milk. Cook and stir over medium heat until mixture is simmering. Remove from heat. In a large bowl whisk eggs and egg yolks until combined. Gradually add milk mixture, whisking well. Stir in vanilla. Strain mixture through a fine mesh sieve into a pitcher or large liquid measuring cup. Divide mixture among custard dishes. Pull out oven rack; set pan with custard cups on rack. Using a tea kettle, slowly pour hot water into the baking pan around the cups until the water reaches about halfway up the sides of the custard cups. Slowly and carefully slide oven rack back into the oven. Bake flans for 65 to 70 minutes or until barely set in the centers. Remove pan from oven; transfer to a cooling rack. Let flans cool in the hot water for about 1 hour. Remove flans from water. Cover and chill for at least 2 hours. To serve, run a small knife around the edges of one flan. Quickly turn custard cup over a serving plate. Shake plate and custard cup to release the flan. Remove custard cup. Using a small rubber spatula, scrape excess caramel from the cup over the flan. Repeat with remaining flans. Sprinkle each flan with salt. Spoon blackberries over flans; serve immediately. Rate it Print Nutrition Facts (per serving) 437 Calories 13g Fat 69g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 437 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 243mg 81% Sodium 447mg 19% Total Carbohydrate 69g 25% Total Sugars 67g Protein 13g Vitamin C 11.8mg 59% Calcium 302.9mg 23% Iron 1.3mg 7% Potassium 458mg 10% Folate, total 52.4mcg Vitamin B-12 1.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.