Recipes > Desserts & Baking, Mexican
Fool-proof Vanilla Flan

Fool-proof Vanilla Flan


¾ cup sugar
6 large eggs
2¼ cups lowfat milk
2 tsp. The Spice Hunter Pure Vanilla Extract
¼ tsp. salt
¼ cup light corn syrup


Preheat oven to 325°F. Lightly butter 12 custard cups (or a one quart casserole dish). Stir together corn syrup and ½ tsp. of vanilla extract. Pour into bottom of cups. In a large bowl, beat eggs and sugar. Add 1½ tsp. vanilla extract and salt and beat again. Pour the custard into cups. Put the cups in a shallow pan and pour hot water into pan to reach halfway up sides of cups. Bake custard in cups about one hour (in casserole dish about two hours) or until a toothpick inserted in the center comes our clean. Remove pan from oven and remove cups from pan. Let cool, then chill for 2-3 hours. Loosen the sides with a knife and invert onto serving dish, allowing syrup to run down sides onto dish.

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