-
1
Pour into a small heavy pot: 1/4 cup water.
-
2
Sprinkle over in an even layer: 3/4 cup sugar.
-
3
Measure and have ready another: 1/4 cup water.
-
4
Cook the sugar and water over medium-high heat until the sugar caramelizes.
-
5
Do not stir, but swirl the pan gently if the caramel is cooking unevenly.
-
6
Let the sugar caramelize to a rich golden brown color.
-
7
Remove from the heat.
-
8
The caramel will continue to cook and color off the heat.
-
9
When the caramel is a dark golden brown color, step back from the pot and pour in the measured water.
-
10
The caramel will bubble up and spatter.
-
11
Stir the caramelized sugar and water together with a wooden spoon.
-
12
Immediately pour the caramel into a 9-inch round glass or ceramic ovenproof dish to cool and harden.
-
13
Combine in a heavy saucepan: 2 3/4 cups milk, 1/4 cup cream.
-
14
Warm until steaming over medium heat, but do not boil.
-
15
Add: 3/4 cup sugar, 2 teaspoons vanilla extract.
-
16
Remove from the heat, stir to dissolve the sugar, and let cool until lukewarm.
-
17
Whisk together: 3 egg yolks, 3 eggs.
-
18
Whisk the eggs into the cooled cream mixture.
-
19
When ready to bake, preheat the oven to 350F.
-
20
Pour the custard mixture into the prepared dish.
-
21
Place the dish inside a larger ovenproof pan and fill with warm water to a depth halfway up the side of the dish.
-
22
Cover the larger pan with foil, place in the oven, and bake for 55 minutes to 1 hour or until the custard is just set around the sides, but still jiggly in the center.
-
23
Take the flan out of the water bath and let it cool.
-
24
Run a knife around the flan to release it.
-
25
Cover with a serving platter large enough to hold the flan and retain the caramel sauce.
-
26
Quickly invert the custard onto the dish.
-
27
Tap the bottom of the baking pan and gently lift it off.
-
28
Serve the flan in slices with its sauce spooned on top.
-
29
To make individual flans, divide the caramel and custard among 8 individual ramekins or ovenproof custard cups.
-
30
Bake in a water bath for 35 to 40 minutes or until just set.
-
31
Omit the vanilla and heat the milk with 1 cinnamon stick and 1 tablespoon orange zest.
-
32
When the milk has cooled, strain it though a fine-mesh strainer.
