I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time. I have served this many many times and its a sure win every time. the total cooking tiime might very. but close to 50 minutes

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Name: Cre'me Caramel ( Flan )
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 1/2 cups Sugar; 1/4 cup Water; 3 cups milk; 3 large Egg yolks; 4 large Eggs; 1 teaspoon Pure vanilla extract

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INGREDIENTS

1 1/2 cups Sugar
1/4 cup Water
3 cups milk
3 large Egg yolks
4 large Eggs
1 teaspoon Pure vanilla extract

Servings

INSTRUCTIONS

1 Preheat oven to 325F.

2 Prepare an ice bath and set aside.

3 Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.

4 Bring a large pot of water to boil; keep hot until ready to use.

5 Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about

5 minutes

6 Swirl pan occasionally, DO NOT STIR.

7 Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.

8 Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color

evenly

9 Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.

10 Dry bottom of pan.

11 Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.

12 In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.

13 In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.

14 Slowly add hot milk whisking constantly.

15 Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.

16 Stir in Vanilla, and pour custard into ramekins or cake pan.

17 Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.

18 Bake until center is set when gently touched with finger, 30 to 35 minutes.

19 Remove from oven transfer to a wire rack to cool completely.

20 Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.

21 To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.

NOTES

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Cre'me Caramel ( Flan )

1 1/2 cups Sugar
1/4 cup Water
3 cups milk
3 large Egg yolks
4 large Eggs
1 teaspoon Pure vanilla extract

1 Preheat oven to 325F. 
2 Prepare an ice bath and set aside. 
3 Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan. 
4 Bring a large pot of water to boil; keep hot until ready to use. 
5 Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about     
   5 minutes
6 Swirl pan occasionally, DO NOT STIR. 
7 Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. 
8 Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color    
   evenly 
9 Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. 
10 Dry bottom of pan. 
11 Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside. 
12 In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat. 
13 In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. 
14 Slowly add hot milk whisking constantly. 
15 Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. 
16 Stir in Vanilla, and pour custard into ramekins or cake pan. 
17 Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan. 
18 Bake until center is set when gently touched with finger, 30 to 35 minutes. 
19 Remove from oven transfer to a wire rack to cool completely. 
20 Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight. 
21 To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.

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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 8

Calories: 789
Calories from Fat: 238 (30%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 3.9g
Cholesterol 1159.9mg		357 %
Sodium 209mg		7 %
Potassium 260.5mg		7 %
Total Carbohydrate 116.4g		34 %
	Dietary Fiber 0g	0 %
	Sugars, other 116.4g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 789

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