Brent’s No Fuss Flan

I love a good flan. I don’t like caramelizing sugar. If you get the sugar to hot, it tastes burnt and then your flan is ruined. This recipe doesn’t require the caramelizing of the sugar.

Pre-heat the oven to 325F.

Mix together until sugar is dissolved:
6 large eggs
1/2c sugar
2 cans evaporated milk
1 can sweetened condensed milk
1t vanilla or 1/4t almond extract

Divide 1c brown sugar equally among your custard cups or ramekins. (i.e. if using 8 cups, 1/8th cup each)
Using something hard and flat (I used the bottom of a skinny glass), press the brown sugar down so it forms a hard disc at the bottom of the bowl/ramekin.

Equally divide the batter in to each bowl, pouring slowly so you don’t disturb the brown sugar.
Place each bowl on a water filled pan, and place the pan in the oven.
Depending on the size of your bowl/ramekin, it will take 45 minutes to an hour to bake.

When fully cooked, remove and let cool. Once cooled, scoop the flan out upside down on to a plate. The brown sugar will have formed a caramel-like topping.