FLAN

¾       cup granulated sugar, divided

1        tablespoon water

2        cups whole milk

3        large eggs

          Pinch kosher salt

1        teaspoon pure vanilla extract

Nutritional information per servinG

Calories 277 (24% from fat) / carb. 44g / pro. 9g / fat 8g / sat. fat 4g /
chol. 157mg / sod. 119mg / calc. 171mg / fiber 4g

Prepare the caramel: Put ½ cup of the sugar and the water into a small, heavy-bottomed skillet. Heat over medium heat, without stirring, until all of the sugar is melted and develops a golden brown color. CAUTION: Do not touch the melted sugar; it is extremely hot.

Working very carefully, pour an even amount of caramel into the bottom of four, 5-ounce ramekins, swirl it around so the caramel forms an even layer. Reserve ramekins.

Put milk into a small saucepan and bring to just a boil.
Remove from heat.

Put eggs, remaining sugar and salt into a medium mixing bowl. Whisk until eggs are pale yellow. While continuously whisking to prevent eggs from cooking and curdling, slowly add hot milk. Once all the milk has been added, strain mixture through a fine mesh strainer.

Add vanilla extract to the custard mixture. Divide evenly among the four ramekins. Skim the tops with a spoon to remove any extra foam.

Cover each ramekin with a piece of foil. Put the covered ramekins onto the tray inside the steamer. Secure lid.

Select Manual, set timer for 25 minutes and press Start.

Once timer expires, remove ramekins from the steamer and
cool at room temperature. Transfer to the refrigerator to chill
for 2 hours or until ready to serve, up to 3 days.

When ready to serve, run a paring knife along the sides of the flan inside the ramekin. Invert onto a serving plate and tap to release. Serve immediately.