The Perfect Flan
- 1 3/4 cups whipping cream
- 1 cup milk (do not use low-fat or nonfat)
- Pinch of salt
- 1/2 vanilla bean, split lengthwise
- 1 cup sugar
- 1/3 cup water
- 3 large eggs
- 2 large yolks
- 7 tablespoons sugar
- Position rack in center of oven and preheat to 350F.
- Combine cream, milk and salt in heavy medium saucepan.
- Scrape seeds from vanilla bean into cream mixture; add bean.
- Bring to simmer over medium heat.
- Remove from heat and let steep 30 minutes.
- Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan.
- Stir over low heat until sugar dissolves.
- Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
- Quickly pour caramel into six 3/4-cup ramekins or custard cups.
- Using oven mitts as aid, immediately tilt each ramekin to coat sides.
- Set ramekins into 13x9x2-inch baking pan.
- Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended.
- Gradually and gently whisk cream mixture into egg mixture without creating lots of foam.
- Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins).
- Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake until centers of flans are gently set, about 40 minutes.
- Transfer flans to rack and cool.
- Chill until cold, about 2 hours.
- Cover and chill overnight.
- (Can be made 2 days ahead.)
- To serve, run small sharp knife around flan to loosen.
- Turn over onto plate.
- Shake gently to release flan.
- Carefully lift off ramekin allowing caramel syrup to run over flan.
- Repeat with remaining flans and serve.
whipping cream, milk, salt, vanilla bean, sugar, water, eggs, yolks, sugar
Taken from www.epicurious.com/recipes/food/views/the-perfect-flan-1902 (may not work)