| Caramel - cook sugar in saucepan over medium heat, stirring frequently until golden brown. Remove from heat and immediately pour into ramekins or flan cookware, making sure the bottom is completely covered. Set aside. Custard - Preheat oven to 300°. Using an electric mixer on low, mix egg yolks and eggs in large bowl. Beat in condensed milk, then evaporated milk, then whole milk. Using a whisk, gently mix in remaining teaspoon sugar, salt and vanilla. Slowly pour an equal amount of custard into each ramekin or all of the mixture into flan cookware. Using a spoon, skim off any bubbles that form on top. Transfer ramekins or cookware to a baking dish filled with hot water, making sure the water comes 2/3 of the way up the sides. Bake in oven for 1 hour or until the center is firm to the touch. Cool for 10 minutes. Refrigerate to cool completely for at least 3 hours. To remove from mold, run a sharp knife very carefully around the edge of the custard. Place a dessert plate on top, flip it over and gently tap the flan loose. Serve chilled or at room temperate. Garnish with fruit if desired. |
