In Mexican cuisine you can finds mother's favorite dessert, caramel flan. This rich custard is full of velvety texture, smooth caramel, and subtle sweetness. Although, I am sure my recipe is not 100% traditional in ingredients, I have found it to be completely traditional in flavor.
Full time 3 1/2 hours (includes chilling time)
Makes 8 servings
14 oz. sweetened condensed milk
1 3/4 cup water
3/4 cup white sugar
1 tsp vanilla
1/8 tsp salt
Preheat oven to 350' and place 8 ramekins (6 oz.) in a large baking dish.
In a medium heavy bottom sauce pot heat sugar over medium heat for 10 minutes, stirring gently. This will turn is a golden caramel color.
Pour equal amounts of Caramelized sugar into the bottoms of each ramekin.
If needed tilt and swirl ramekin top ensure the bottom is completely coated.
In a mixing bowl combine all remaining ingredients and whisk until fully blended.
Fill ramekins evenly with custard mixture.
Place baking dish in oven and carefully pour boiling water into dish. Make sure to fill dish so ramekins are 1/2 covered by water.
Bake for 45-50 minutes. An inserted toothpick should come out clean.
Carefully remove from oven and remove ramekins to a wire rack. Let these cool 5-10 minutes.
Move ramekins to refrigerator and let cool 2 hours before serving.
To serve dip bottom half of ramekin in hot water for 30 seconds and invert carefully on to a dessert plate.
This allows that beautiful caramelized sugar the chance to run down the sides.