Baked Custard: Prepare as above, except omit the 1/3 cup sugar that is carmelized in step 1. Divide egg mixture among custard cups or one 3 1/2 cup souffle dish. bake custards as directed above or bake souffle dish for 50 to 60 minutes. Serve custard warm or chilled.


  • 1/3 cup sugar
  • 3 beaten eggs
  • 1 1/2 cups milk
  • 1/3 cup sugar
  • 1 tsp vanilla
  • Ground nutmeg or cinnamon (optional)


1. To carmelize sugar, in an 8-inch heavy skillet cook 1/3 cup sugar over medium-high heat until sugar begins to melt, shaking skillet ocassionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar amoung four 6-ounce custard cups; tilt cups to coat bottoms evenly. Let stand for 10 minutes.

2. Meanwhile, combine eggs, milk, the 1/3 cup sugar, and vanilla. Beat until well combined but not foamy. Place custard cups in a 2-quart square baking dish. Divide egg mixture among custard cups. If desired, sprinkle with nutmeg. Place baking dish on oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 30 to 45 minutes or until a knift inserted near the center of each flan comes out clean.

3. Remove cups from water. Cool slightly on a wire rack (or cool completely in cups, cover and chill until serving time). To unmold, loosen edges of flans with a knife, slipping point between flans and side of custard cups. Invert a dessert plate over each flan; turn plate and custard cup over together. Remove cups from flans.

Makes 4 servings.

166 cal, 6 g total fat (2 g sat fat), 166 mg chol; 93 mg sodium, 0 g fiber, 8 g pro.

Print this recipe

Submitted 7/23/07.
Source: Better Homes & Gardens Cookbook
Submitted By: Susan White