Step 1

Preheat the oven to 300°F

Step 2

Place (six) 6-ounce ramekins in a baking dish.

Step 3

Fill the baking dish with boiling hot waterThis will keep the sugar syrup from hardening

Step 4

Add 1 cup of sugar to a small saucepan or skillet and cook it over medium-low heat for about 10 minutes until it liquefies and turns a light golden-brown color. *Keep an eye on the sugar so it doesn’t burn.

Step 5

As soon as the caramel is ready, take it off the heat and quickly pour it into the prepared ramekins. If the caramel should start to harden before you’re finished, place the pan back on the heat and stir until it’s smooth.Set aside while you make the rest of the flan.

Step 6

Add the eggs and ½ cup of sugar to a large mixing bowl.*Make sure the eggs are at room temperature before mixing

Step 7

Whisk the eggs and sugar together until well blended and creamy.

Step 8

Add the milk and vanilla to the egg mixture and whisk the flan mixture until well combined.

Step 9

Divide the flan mixture evenly among the six ramekins, pouring the custard right on top of the caramel.

Step 10

Cover each ramekin with aluminum foil and tightly seal.

Step 11

Place on the center rack of the preheated oven for 35-40 minutes, or until it wobbles and jiggles when you lightly shake the ramekin.

Step 12

Carefully take the ramekins out of the water bath and set them aside to cool to room temperature.

Step 13

When the flan has cooled to room temperature, cover the dishes with foil and place the ramekins in the refrigerator to chill for at least 6 hours (overnight is best).

Step 14

To remove the flan from the ramekin, take a small sharp knife and run it around the inside of the ramekin. Place a small plate on top of the ramekin and flip the plate over and remove the ramekin.

Step 15

The caramel will spread out and coat the flan and the area around the flan on the plate.