-
1
Pre heat oven to 325F Heat a 5 1/2 to 6 cups ring mold in oven for 10 minute or until hot.
-
2
Heat 1/2 cup of sugar in heavy medium skillet over medium-high heat, 5 to 8 min or until sugar is completely melted and deep amber color, stirring constantly.
-
3
Do not allow sugar to brown.
-
4
Immediately pour caramelized sugar into ring mold, with a potholder, quickly rotate to coat the bottom and sides evenly with sugar.
-
5
Place mold on wire rack.
-
6
Combine half & half, and milk in heavy saucepan.
-
7
Heat over med heat until almost simmering; remove from heat.
-
8
Add remaining 1/2 cup of sugar and vanilla, stirring until sugar is dissolved.
-
9
Lightly beat eggs and egg yolks in a big bowl until blended but not foamy, gradually stir in milk mixture.
-
10
Pour custard into ring mold.
-
11
Place mold into large baking pan; pour hot water into baking pan to depth of 1/2 inch.
-
12
Bake 35 to 45 min until knife inserted into center of custard comes out clean.
-
13
Remove mold brom water bath; place on wire rack.
-
14
Let stand for 30 minute Cover and refrigerate 1 1/2 to 2 hrs until thoroughly chilled.
-
15
To serve, loose inner and outes edges of flan with tip of small knife.
-
16
Cover mold with rimmed plate, invert and lift.
-
17
Garnish with strawberries (sliced and/or whole) and spoon caramel on top.
