Ingredients
1/3
cup sugar
3
eggs, lightly beaten
2
containers (6 oz each) Greek yogurt
1
teaspoon vanilla
1/3
cup sugar
Preparation
Preheat oven to 325° F. To caramelize sugar: In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Cool slightly.
Meanwhile, in a medium bowl, combine eggs, yogurt, 1/3 cup sugar, and vanilla.
Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
Bake for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove cups from water. Cool on a wire rack. Cover and chill flans in cups for 4 to 24 hours.
To unmold flans, loosen edges with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn over plate and custard cup together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top of flans.
