Creamy Caramel Flan is an easy custard dessert recipe made with milk and so popular in many parts of the world: Europe, South America and some Asian countries too.
Combine all ingredients (butter, heavy cream and sugar) on the stove top and heat on a medium heat, constantly stirring.
Make sure it gets up to about 242F-248F during the boiling time.
Working quickly, at the same time being very careful not to burn yourself, pour hot caramel into molds and spread throughout the base. Set aside.
Place milk and sugar in a saucepan and warm – do not let the milk boil-- over low heat, stirring, until sugar dissolves.
In a bowl beat eggs and vanilla for 2 minutes, pour into hot milk and stir. Strain the mixture and divide it into the coated ramekins/ molds and place them in a baking dish.
Fill half of it with hot water and bake in water bath for about 30 minutes or until a knife inserted in center of the custard comes out clean.
Allow to cool, then refrigerate at least 4 hours before serving.