1 cup white sugar
4 large eggs, separated
1 (14 ounce) can non-fat sweetened condensed milk
1 cup milk
1 tsp. vanilla
4 c. boiling water for baking pan
fresh raspberries for garnish
Preheat an oven to 350.
Place sugar in 1 qt. heavy saucepan; cook over low heat, stirring constantly, until the sugar becomes a light golden brown syrup. Spoon immediately into 6 individual 1 c. ramekins, swirling so that the syrup coats the bottom. Set aside to cool.
Place the egg yolks into a large non-metal bowl and whisk until thick. Add all remaining ingredients (except water & raspberries) and continue to whisk until well combined.
Pour egg mixture into ramekins. (I first pour the mixture into a gravy separator to make pouring easier.) Line a roasting pan with a damp kitchen towel; place ramekins on towel. Set roasting pan on oven rack and fill with boiling water to reach halfway up the sides of the ramekins.
Bake custards until almost set in center when molds are gently shaken, about 20 minutes. Remove custards from water bath to wire racks; cool 30 minutes. Chill in refrigerator at least 3 hours.
Arrange individual serving plates; gently flip ramekins upside down & unmold flans. Garnish with raspberries.