Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside.
Combine eggs and egg whites in a large bowl; beat well with a wire whisk. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.
Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch. Bake at 325° for 45 minutes or until set. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill.
I thought this was great! I did as the previous person suggested and made a caramel for the bottom of the dishes...other than that I followed the recipe. My husband really liked it and I will definitely make again. I did end up baking the custards for a lot longer than 45 minutes, but I kept checking. I probably ended up baking them an extra 30 minutes.
This was really good. Mine is still hot cause I just pulled it out of the oven and I had to try a bite! I used only the vanilla extract,4 whole eggs and all white sugar(did not have brown) I made this all in one cassarole dish inside of another filled with water. I really like flan so I made some carmel with sugar and butter on the stove and then poured it into the botom of the pan before I added the egg mixture. Oh and I made with fat free milk. Will make again!
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