Description
Creamy custard cooked in a caramel sauce
Ingredients
Scale
- 3/4 cup sugar (for caramelizing the molds)
- 1/3 cup water
- 3/4 cup sugar
- 1 1/3 cup milk
- 1 1/3 cup half-and-half
- 3 eggs
- 5 egg yolks
- 1 1/2 teaspoons vanilla
Instructions
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Using six 6-ounce molds, place them in a baking pan at least 2 inches deep
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Place 3/4 cup sugar and water in a small saucepan, bring to a boil, continue cooking until an amber color
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Immediately and carefully pour the hot sugar into the molds
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Heat the overn to 325
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In a medium saucepan, combine remaining sugar, milk, and half-and-half. Over medium heat, stir until it comes to a simmer
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In a large bowl, whisk the eggs and egg yolks, slowly pour in warm milk
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Stir in vanilla
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Strain through a fine mesh strainer, as you pour or ladle the custard into the molds
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Add simmering water to the baking pan to create a hot water bath for the molds
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Bake 50 – 60 minutes or until barely set int he middle
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Let the custards cool in the hot water bath, which takes about an hour
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Refrigerate 2 hours before serving
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To serve, run a small knife around the top edge of each flan, place a serving plate on top of the mold, holding them together tightly, turn them over, and give a shake until you hear the flan plop onto the plate
Keywords: Spainish Flan