Directions: |
Directions:Position oven rack in center of oven and preheat to 350 degrees. Combine cream, milk, and salt in a heavy, medium size saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to a 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 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 for about 10 minutes. Quickly pour caramel into six ¾ cup ramekins or custard cups. Using oven mitts, immediately tilt each ramekin to coat sides. Place ramekins into 13x9x2 inch baking pan.
Whisk eggs, egg yolks, and 7 tablespoons of sugar in a medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating a lot of foam. Pour custard through a small sieve (if vanilla beans are used). Divide mixture evenly between ramekins until cups are full. Place pan in the oven and add boiling water into baking pan until water is halfway up the sides of the ramekins.
Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chile flan until cold (about 2 hours). This recipe can be made up to 2 days ahead.
To serve, run a small, sharp knife around flan to loosen. Turn over onto small plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. |
This recipe for Flan from Bon Appetit Magazine is from