Prepare. Take 5 small pudding molds or ramekins and wet them inside.
Place them onto a deep baking sheet.
SECOND:
Make Caramel. Add sugar and water in the small sauce pan over medium heat.
Cook about 6 minutes or until dark brown.
Add hot water.
Be careful it might splash. Your caramel is ready.
Immediately pour the caramel equally into the pudding molds or ramekins.
THIRD:
Make Custard. Preheat oven to 300°F.
In a small pan combine milk, vanilla extract and sugar.
Stir over medium heat until sugar is dissolved.
In a medium bowl whisk the eggs with a fork.
Add the warm milk mixture and stir.
Take a sieve and pour the mixture through it into a bowl.
Your custard is ready.
Pour the custard equally into the prepared molds or ramekins.
BAKE THEM!
Bake them. Add warm water into the baking sheet.
It should be half full.
Bake them for 50 min to one hour.
To see if the flan is done, insert a skewer in the middle when it comes out clean the flan is done.
Take them out from the oven and let them cool off.
When they are cool put them in the refrigerator to chill for at least one hour.
EAT THEM.
10 minutes before serving take flans out of the refrigerator.
Remove flan from the mold or ramekins. - Use a small sharp knife to loosen the flan around the sides of the mold.
- Invert the flan onto the serving plates.
Serve for tea time or dessert.
