Egg custard, baked in its own caramel sauce, is a classic sweet served all over Europe and the Middle East, even in many other parts of the world wherever the cuisine has Continental influence. In both Spain and Mexico the custard is known as Flan. At Mexican restaurants in the United States, Flan is the dessert most often available.
1/3 cup sugar
6 large eggs
6 Tablespoons sugar
2 cups milk
1 teaspoon vanilla
To make hot water bath for the Flan, set a 9 by 1 1/4-inch pie pan in a slightly larger pan.
Fill the outer pan with just enough hot tap water to come up around the other pan; hold down the (inner) pie pan so it won't float.
Then remove the (inner) pie pan and put only the pan of water in a preheating 350º F oven while you mix the custard.
In a small frying pan over moderate heat melt the 1/3 cup sugar; shake pan instead of stirring.
Once melted, the sugar will caramelize quickly; as soon as it does, pour at once into the 9-inch pie pan.
Using hot pads to protect hands, tilt pan quickly to let syrup flow over bottom and slightly up sides.
If syrup hardens before you finish, set pan on moderate heat until syrup softens, then continue.
Beat together to blend the eggs and 6 tablespoons sugar; add milk and vanilla.
Set caramel-lined pan in hot water in oven; pour in the egg mixture.
Bake in a 350º F oven for about 25 minutes; test by gently pushing custard in center with back of a spoon--when done a crevice about 3/8 deep forms.
Remove from hot water and chill at once.
As the Flan cools, the caramel dissolves somewhat.
When cold, loosen just the custard edge, then cover with a rimmed serving plate.
Holding plate in place, quickly invert.
The Flan will slowly slip free and the caramel sauce (will) flow out.
To serve, cut in wedges, spoon on sauce.
Posted by Cathy in TX. Source: Sunset Mexican Cook Book 1975