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1
Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
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2
To make the caramel, spread the 3/4 cup (150 g) sugar in an even layer in a medium heavy-bottomed skillet or saucepan.
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3
Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but dont stir.
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4
Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice.
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5
Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly.
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6
When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/4 cup (60 ml) water.
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7
The caramel will bubble up vigorously, then the bubbling will subside.
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8
Stir with a heatproof utensil until any hardened bits of caramel completely dissolve.
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9
Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up.
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10
Let cool completely.
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11
Preheat the oven to 325F (160C).
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12
To make the custard, in a medium saucepan, heat the milk until warm.
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13
In a medium bowl, whisk together the eggs and egg yolks.
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14
Gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking.
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15
Add the brown sugar, vanilla, and salt and whisk until the sugar completely dissolves.
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16
Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
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17
Divide the custard mixture evenly among the caramel-lined ramekins.
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18
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
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19
Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, 25 to 35 minutes.
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20
Transfer the custards from the water bath to a wire rack and let cool completely.
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21
Cover with plastic wrap and refrigerate until chilled.
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22
To unmold, run a sharp knife around the inside of each ramekin to loosen the custard, invert a serving plate or bowl over the ramekin, and turn them over together.
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23
Shake a few times to release the custard, then lift off the ramekin.
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24
(If the custard is stubborn, using a finger, gently pull it away from the side of the ramekin and invert again; it should slide out easily.)
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25
Pour any caramel remaining in the ramekin over the flan.
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26
Serve the flans cold.
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27
I like these custards all by themselves, but I welcome Mexican Wedding Cookies (page 210) served alongside.
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28
The baked flans will keep for up to 3 days in the refrigerator.
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29
Experiment with different kinds of sugar in the custard, such as Mexican piloncillo, Asian palm sugar, and dark turbinado or cassonade (see Resources, page 270).
