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   Most recipes for flan involve using canned milk but it isn't very difficult to make from fresh basic ingredients. This recipe even lets you do it in a microwave, so no careful use of the oven is involved.  

                   Microwave Flan
                            Carol 
Custard:
1 and 2/3 cups whole milk
3 large eggs        1 Tbs sugar     dash of nutmeg
1/4 tsp salt        1/2 tsp vanilla
Caramel Sauce:
1 cup sugar
1/3 cup water
3/4 cup heavy cream
3 Tbs butter

Instructions

For caramel sauce - Add 1 cup white sugar to a pot. Shake to spread evenly then add the 1/3 cup water. Do not stir or touch the pot or it may crystallize. Heat on medium until clear with sugar dissolved. Raise heat to medium high and cook until amber colored (around 345F - do not go above 350F). Take off heat and add cream. Now you can stir. Mix until combined and add butter. Stir until smooth. Don't worry about foam - it will settle. If not smooth return to low heat stirring until it is. If it crystallizes add 1/4 cup water and return to a boil, then proceed as above.

For the custard - Scald the milk in a glass Pyrex measuring cup on full power 2-3 1/2 minutes or just until tiny bubbles start to appear around the edges.

Beat eggs slightly ( in a separate  bowl).  Add sugar, salt and vanilla. Slowly pour milk into egg mixture while stirring. Just trickle it in or you could make scrambled eggs.

For caramel sauce - Add 1 cup white sugar to a pot

Place 1 T. caramel sauce in bottom of 4 small custard cup then pour custard into cups. Place in a circle and microwave at 70% power  4 1/2 - 5 1/2 minutes or until outer edges just begin to boil and firm. Center will firm as it cools.

Grind or sprinkle the top of each with a bit of nutmeg. Chill completely or let sit to firm up and enjoy just warm from the microwave.