Place 1 cup of the sugar into a small heavy skillet. Cook over med. heat, stirring constantly with wooden spoon until sugar melts and is caramel colored. Pour immediately into a 9-inch Pyrex pie pan; tip back and fourth until bottom and sides are coated. Let cool. (It will crack)
Fill 10 inch Pyrex pie pan with 1/2" water. Place in 350 degrees F oven. Beat eggs together; add remaining sugar, milk and vanilla, beating until sugar is dissolved. Place caramel-lined pan inside pan of water. Pour in custard (this is the difficult part) and bake for 1 hour. Test with knife. Cool 10-15 min.
Loosen custard around edge. Invert large plate over pie pan; turn both together. Spoon extra caramel sauce over top of custard. When serving, heat brandy in ladle, ignite and pour over flan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.