Ingredients:
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Directions:
In a 1-pint glass measure, place water and 2/3 of the sugar, stirring well.
Microwave at high for 10 to 12 minutes, until light but not rich brown. Pour ¾ of caramel syrup into 1 ½-quart casserole and rotate casserole to coat the bottom and sides with the caramel. Let cool to harden before adding custard.
Drizzle remaining syrup in fine ribbons onto ungreased cookie sheet to harden.
In a small bowl, beat eggs, remaining sugar, vanilla and salt until well blended and sugar is dissolved.
Place milk in a glass measure. Microwave at high for 4 minutes, until scalded. Gradually add milk to egg mixture, stirring well.
Pour into caramel covered casserole. Cover and microwave at Low (power 3) for 10 to 13 minutes, rotating dish ¼ turn every 3 minutes, until set.
Chill thoroughly. Unmold onto a serving plate which has a shallow rim. Crush the hardened ribbons into a brittle and sprinkle over top of flan. Serve. |
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