4canramekinsor other small dishes that can be baked
Preheat the oven to 350º. Boil a pot or tea kettle of water. You'll need it below.
Add 1 cup sugar and water to a small saucepan and bring it to a boil over medium heat until the sugar is dissolved. Keep boiling until it turns into a nicely browned caramel sauce.
Divide the caramel sauce between 4 ramekins. Swirl the caramel around so that it coats the bottom and halfway up the sides of the dishes.
Slowly beat milk and eggs together. Add vanilla, remaining 1/2 cup sugar, and salt. Stir until sugar is dissolved.
Sprinkle nutmeg on top of the caramel, then carefully pour the custard mixture into the ramekins. Fill a large baking dish about 1/3 full with the hot water you boiled earlier.
Set the custard cups into the dish of hot water. (The water should go about halfway up the sides of the custard cups.)
Bake at 350°F until a thin knife inserted in the center of the custard comes out clean, normally 40 minutes to one hour.
Refrigerate flan until ready to serve.
To serve, turn custard upside down onto a dish and remove ramekin. The caramel should make a thin layer on top, with caramel pouring down the sides of the custard. Serve chilled.
You will need 4 ramekins for this recipe. Ramekins are individual-sized baking dishes that can be put in the oven. That link goes to the ones that I personally have. I like them because they are good to go from the oven to the fridge to the dishwasher, no problem.