Flan (Creme Caramel)

 

Sugar

5 eggs

1/2 teaspoon salt

3 cups Lactaid Lactose-Free Whole Milk

1 1/2 teaspoons Vanilla Extract

 

Butter 8 6-oz custard cups.  In small skillet over medium heat, melt 1/2 cup sugar, sitrring, until it is a light brown syrup. 

Pour syrup into buttered bups.  Place cups in shallow baking pan for easy handling.  Preheat over to 300 degrees F. 

 

In large bowl with mixer at low speed, beat eggs, salt and 1/2 cup sugar until lemon-colored.  Gradually beat in Lactose-Free

Whole Milk and vanilla extract.  Pour mixture in cups; put hot water in pan to within 1 inch of top of cups; bake 1 hour

until knife inserted in center comes out clean.   Cool on wire racks; refrigerate; with knife, loosed custard from cups

and invert onto dessert dishes, letting syrup run down sides onto dish.