Caramel Flans from EAGLE BRAND Recipe

Heat oven to 350 degrees F.

Cook sugar in heavy skillet over medium-low heat stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups tilting to coat bottom completely.

Beat eggs in medium bowl; stir in water sweetened condensed milk vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.

Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.

Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish if desired or garnish as desired.

Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve peel from foil.