Ingredients

• Granulated sugar - 1 cup
• Whole milk - 3 cups
• Heavy cream - 1 cup
• Large eggs - 5
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 160°C (320°F).

2. 2.

   In a saucepan over medium heat, melt the sugar until it turns a deep amber color.

3. 3.

   Quickly pour the caramel into a flan mold, tilting to coat the bottom evenly.

4. 4.

   In a bowl, whisk together the milk, cream, eggs, vanilla, and salt until smooth.

5. 5.

   Pour the custard mixture over the caramel in the mold.

6. 6.

   Place the mold in a baking dish and fill the dish with hot water halfway up the sides of the mold.

7. 7.

   Bake for 60 minutes or until the flan is set but still slightly jiggly in the center.

8. 8.

   Remove the mold from the water bath and let it cool to room temperature.

9. 9.

   Refrigerate for at least 4 hours or overnight before serving.

10. 10.

    To serve, run a knife around the edges and invert onto a serving plate.

Nutritional Facts