Easy Caramel Flan
Smooth and creamy vanilla custard covered with caramel topping!
Servings: 6
Ingredients
- Smuckers caramel topping
- 6 lg. eggs
- 1 (14 oz.) can sweetened condensed milk
- 2 (12 oz.) cans evaporated milk
- 1/2 c. granulated sugar
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 325 degrees. You will need 6 ramekins or a deep dish pie plate and a large baking pan to put them in.
- Pour 2 tablespoons of caramel into each ramekin or half the jar of topping if using a pie plate, tilting it to swirl the caramel around the sides.
- In a large mixing bowl, beat the eggs together with an electric mixer or whisk; slowly pour in the milks, sugar, and vanilla. Blend until smooth. Pour custard into caramel-lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
- Bake for 45 minutes in the water bath. Insert a knife in the center. If the knife comes out clean, it's ready. Remove and let cool. Let each ramekin cool in the refrigerator for at least 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
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