1 cup La Lechera Sweetened condensed milk
1 cup milk
Preheat oven to 325 degrees. Whisk eggs and milk together until well blended.
I got the idea to use Caramels from Faith’s Southern Living Kids cookbook. I used one caramel for the half cup ramekins and three caramels for the twelve ounce ramekins. Place a caramel in the dish. Microwave for about 20 seconds.
Fill the ramekins with the egg and milk mixture. Place them in a baking dish. Pour very hot water into the baking dish around the flan enough to be about a half inch deep. Placing the dish in the oven and bake for about 30 minutes or until set. (Putting it in the oven and taking it out were the only times I really thought adult help was needed.) Carefully remove the flan from the baking dish. (I used a spatula.) Place them on a wire rack to cool and then refrigerate. Use a knife to gently loosen the flan from the edges of the dish before inverting onto a dessert plate. The caramel did not come out as nicely as the traditional flan. It was a bit thicker, and I used a spoon to scrape the remaining caramel off the dish and cover the flan.