Caramel Flan

Preheat oven to 325 F.

In a large bowl using a mixer, slowly blend the eggs. Then pour in the cans of milk and mix until well combined. Slowly mix in the powdered sugar; then mix in the vanilla extract. Set aside.

Heat the granulated sugar in a pan over medium heat. Constantly stir until the sugar browns and is transformed into caramel. Pour the caramel into baking dish(es). I used a bundt pan but traditional ramekins will work as well!

Quickly mix the custard mixture to make sure it didn’t settle. Pour over the caramel and place the baking dish(es) into a larger baking pan filled about halfway with water. Bake at 325 F for about an hour. Carefully remove the pans from the oven and set on a rack (be careful and make sure the hot water doesn’t slosh and burn you).

Remove dishes of flan to a rack. Cool the flan and then place in the fridge for about an hour. To get the flan out of the baking pan, run a butter knife around the edge of the flan. If possible, place the serving plate on top of the baking pan and invert. If not possible, quickly flip the baking pan and on top of the serving plate. Lift and enjoy!

Recipe adapted from Easy Flan Recipe by Chelsie Kenyon on About.com Mexican Food