Flim Flam Flan

© Katherine Stetson

As a note, this is identical to the Hidden Treasure Custard that I enjoyed as a child, and is more true to the French custard than to the Mexican, which utilizes condensed milk.

Swap the brown sugar for maple syrup for an unexpected ‘treasure’.

  • 3 eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • ½ teaspoon freshly grated nutmeg
  • 1 tablespoon brown sugar placed in each of six ramekins

Preheat oven to 325 degrees.

Arrange six ramekins in a 9×13 Pyrex baking dish (or roasting pan) and fill each with one tablespoon brown sugar.

Use a stand or hand mixer to blend remaining ingredients.  Strain mixture through a mesh sieve into a spouted bowl or measuring cup.  Divide custard evenly into ramekins.

Place pan onto middle rack of oven and carefully pour simmering water into the pan, half-way up the sides of the ramekins.  Bake for 60-70 minutes or until custard is set but still slightly wiggly in the centers.  Remove ramekins from pan and cool on a rack.  Cover and refrigerate for several hours or until well chilled.  Run a knife gently around rim of ramekin and invert onto a plate.  Garnish with fresh fruit or whipped cream.

Copyright © Katherine Stetson, all rights reserved.