• 1/2 c sugar
• 2 c heavy whipping cream
• 1 t vanilla extract
• 3 eggs
• 1/4 c sugar
• mint & berries for garnish

Heat oven to 325deg.  Place ramekins into a glass baking dish. & heat 4-5 c of water in a pot.

Put heavy saucepan over med heat for 30 sec.  Add 1/2 c sugar.  Using a wooden spoon, stir sugar constantly until it is completely melted & caramelized to a rich medium brown color.  Quickly, but carefully, spoon caramelized sugar into each of the ramekins.

In a heavy saucepan, scald whipping cream (you’ll see small bubbles form along the sides…but make sure it doesn’t boil).  Immediately remove from heat.

In a mixing bowl, beat the eggs.  Mix in 1/4 c sugar.  While constantly whisking, SLOWLY add hot cream to egg mixture.  Whisk until the sugar has dissolved.  Then mix in vanilla extract.  Ladle mixture into ramekins.

Place glass baking dish with ramekins onto the middle rack of the oven.  Pour hot water into the baking dish until it reaches 3/4 of the way up the sides of the ramekins.  Bake uncovered for 45-60min, or until a knife comes out clean when inserted into flan.  Check doneness at 45min to ensure that flans don’t overcook.

When done, remove ramekins from water bath & set on cooling rack for about 1hr.

When ready to serve, run a knife around inside edge of each ramekin to unmold.  Place a small dessert plate on top of the ramekin.  Invert the ramekin & tap the bottom to encourage the flan to drop onto the plate.  If flan does not release, place the bottom of the ramekin into hot water for a few seconds to melt the bottom layer of caramel.  Then try again.  Garnish with mint & berries serve.  Yum-O!

For more custard-like recipes, check out:

• Lemon Pudding Cakes
• Valentine’s Day Chocolate Pudding
• Lemon Posset with Berries
• Zabaglione with Summer Berries