This custard dessert is also known in Spain as flan, in Italy as crema caramella and in France as crème renversée.
Want to make a classic dessert, in a snap? Arguably one of the quickest desserts to whip up, this little number is quite impressive for dinner parties (if you are a fan of Flan - some people don't like the jello-texture.) The only down side is that you need to make it early because of a 3-hour chilling time.
1/4 plus 1/3 cup sugar
4 large eggs
2 cups milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Preheat oven to 325 degrees F. In heavy 1-quart saucepan, heat 1/4 cup sugar over medium heat, swirling pan occasionally, until sugar has melted and is amber in color. Immediately pour into six 6-ounce custard cups or ramekins.
Note: Always, immediately pour caramel into custard cups. Otherwise it will overcook and harden.
Place custard cups in small baking pan; place on rack in oven. Carefully pour enough very hot water into pan to come halfway up sides of cups. Bake just until knife inserted 1 inch from center of custards comes out clean, 50 to 55 minutes. Transfer custard cups to wire rack to cool. Cover and refrigerate until well chilled, 3 hours or up to overnight.
Makes 6 servings
(or split recipe in half to make, like I did and save the third one to share the next evening).