Caramel Custard Flan

Sweetened condensed milk (not evaporated), whole milk and beaten eggs are used in this custard, which is baked with caramelized sugar on the bottom.

Ingredients:

• 1 cup sugar
• 2 oz water
• 1 can Borden's sweetened condensed milk
• 4 cans whole milk
• 6 eggs, beaten

Directions:

Preheat oven to 350 degrees. In a small saucepan heat water and sugar together, stirring with wooden spoon until sugar is caramelized. Coat a mold or cake pan with the caramelized sugar. Combine canned milk, whole milk, and eggs in bowl. Pour into cake pan that you have coated. Put cake pan inside a larger pan; add enough hot water to larger pan to nearly touch the top of the cake pan. Carefully put in oven. Bake for 1 hour. Cool and then put in fridge overnight to chill custard and dissolve the caramelized sugar. Carefully turn cake pan upside down onto a serving dish. (You might have to scrape the syrup from the pan with a butter knife.) Caramel will glaze over custard and it is ready to serve.

Number of Servings: 10