Traditional+Spanish+Flan

Traditional Spanish Flan Ingredients: - ½ cup sugar - 2 cups whole milk (or heavy cream for thicker consistency) - 4 egg yolks - Pinch of salt - 1 teaspoon vanilla extract - 4 cups boiling water Materials: - oven - 6 custard cups - 13x9x2 inch pan - Cooking oil - Medium size mixing bowl - Stove Directions: “Wash your hands!” (from Shetts) Set oven to 325 degrees. Spray custard cups with cooking oil. Melt sugar over medium-low heat until liquid (must constantly stir). Beat egg yolks, salt, milk, and vanilla in bowl until foamy. Once sugar is completely melted, **immediately** coat bottom of each custard cup, evenly. Let cool 1 minute. Pour custard mixture (from separate bowl) over sugar in each cup. * Do not overfill cups * Place custard cups in baking pan evenly apart fropm each other. * Do not let them touch * CAREFULLY pour boiling water in pan //without// getting water in custard cups. Fill only half way of pan. Place pan in (center of) oven. Bake 35 minutes or until custard sets. Once out of pan, remove custard cups from pan and let cool. Cover cups tightly and place in refrigerator. Cool __at least__ two hours (suggested overnight). When ready to serve, unwrap cups and run a hot nkife around outside edge of each custard cup to loosen mold. * Make sure knife reaches bottom, including sugar * Carefully invert onto plate and ENJOY!