Flan
- 1 1/2 cups sugar
- 2 tablespoons water
- 1/2 lemon, juiced
- 2 cups heavy cream
- 1 cinnamon stick
- 1 vanilla bean, split and scraped
- 3 large eggs
- 2 large egg yolks
- Pinch salt
- To make the caramel: have ready a 2-quart round flan mold and a large roasting pan.
- Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan.
- Place over medium-high heat and cook until the sugar begins to melt.
- Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon.
- Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold.
- Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
- Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
- Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame.
- Bring the cream to a brief simmer, stirring occasionally.
- Take care not to let the cream come to a full boil to prevent it from spilling over.
- In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt.
- Whisk until the mixture is pale yellow and thick.
- Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook.
- Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth.
- Pour the custard into the caramel-coated mold.
- To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard.
- Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly.
- Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
- When you are ready to serve, run a knife around the inside of the mold to loosen the flan.
- Place a dessert plate on top of the flan and invert to pop it out.
sugar, water, lemon, heavy cream, cinnamon, vanilla bean, eggs, egg yolks, salt
Taken from www.foodnetwork.com/recipes/tyler-florence/flan-recipe.html (may not work)