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Instructions |
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1. Preheat oven to 325°. Stir 1/4 cup sugar and 2 Tbsp. water in a
medium heavy saucepan over medium-low heat until sugar
dissolves. Increase heat and boil, occasionally swirling pan and
brushing down sides with a wet pastry brush, until caramel is
medium-dark amber, 5–6 minutes. Working quickly, divide
caramel among ramekins, coating bottoms evenly. Let cool until
hard.
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2. Gently whisk remaining 1/3 cup sugar and eggs in a medium
bowl. Add cream, half-and-half, and vanilla; gently whisk to
combine (do not aerate). Let sit until sugar dissolves, about 5
minutes. Strain through a fine-mesh sieve set over a medium
pitcher to eliminate air pockets.
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3. Place ramekins in a roasting pan lined with a kitchen towel;
place pan on a large rimmed baking sheet. Divide custard among
ramekins. Pour hot water into roasting pan to reach a little more
than halfway up sides of ramekins. Cover pan with foil, crimping to
seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan.
Cook until custard is set but center still jiggles when dish is
nudged, 20–25 minutes longer.
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4. Uncover roasting pan. Let flan cool in pan for 30 minutes.
Remove ramekins and let cool completely. Cover with plastic; chill
overnight. Let stand at room temperature for 10 minutes before
serving. Unmold flans onto plates.
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| Serving
Suggestions |
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you will need 6, 4oz ramekins
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Originally Submitted
10/10/2012
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