Classic Mexican Flan

Similar to the French crème caramel, flan is a relatively light baked custard that can be infused with a variety of flavors by heating the milk with various aromatics (cinnamon, coffee, etc.) before mixing it with the eggs. This is your basic vanilla flan recipe. Try serving it with fresh sliced berries.

Caramel:
1 cup sugar
1 Tbsp light corn syrup
1/3 cup water

Custard:
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 tsp vanilla

Heat one cup sugar, the corn syrup, and water in a heavy nonstick skillet or saucepan until it begins to brown, then stir constantly until it melts and turns a dark amber color (be careful not to let it burn). Remove from the heat and immediately pour into one large flan mold (or several small ramekins) and swish it around so it evenly coats the bottom of the mold(s). Set aside to cool.

In a large mixing bowl, lightly beat the eggs. Whisk in the milk, the remaining 1/2 cup of sugar and the vanilla. Pour the egg mixture into the mold and place within a larger pan that is big enough to pour water around the molds.

Pour water into the pan so that it comes halfway up the sides of the mold or molds.

Bake in the bottom third of the oven at 325°F for about one hour, or until a toothpick comes out clean.

Cool and then refrigerate for at least four hours.

Place the mold in hot water to loosen the custard. Remove it from the water, place a serving plate over the mold, and invert to slip the flan free. If it sticks, return the mold to the hot water. You can also slide a small paring knife along the sides to help it along.