Instructions: In 1 pint glass measure, place water and sugar, stirring well. Microwave on high
for 10-12 minutes, until light but rich brown. (Do not let syrup get too dark before taking from oven; it continues to cook after it has been microwaved.)

Pour 3/4 of the caramel syrup into a 1 1/2 quart casserole and quickly rotate casserole to coat the bottom and about half way up the sides with caramel. Let cool to harden before adding custard. Drizzle remaining 1/4 syrup in fine ribbons onto
ungreased cookie sheet to harden.

Then prepare 1 recipe Basic Custard (see below) in small mixing bowl. Pour or strain mixture into caramel lined casserole. Cover with casserole lid.

Basic Custard Recipe

3 eggs
1/4 cup sugar
1 tsp vanilla
1/8 tsp salt
1 1/2 cups milk

Place milk in glass measure. Microwave at high 4 minutes, until scalded.

While that is cooking, combine the eggs, sugar, vanilla and salt, blending well with fork until sugar is dissolved. Once milk is scalded, gradually add to egg mixture, stirring well.

After pouring custard into caramel lined pan, Microwave at low 10-13 minutes, rotating dish 1/4 turn every 3 minutes until set. Chill thoroughly. Unmold onto serving plate which has shallow rim. Crush the syrup which has hardened into a brittle and sprinkle in a wreath shape over top of flan.

note: Covering with casserole lid during cooking is important for success.

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