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1
Heat oven to 350 degrees F.
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2
In the saucepan, combine the milk, half-and-half, vanilla, and sugar.
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3
Bring to a bare simmer over medium-low heat.
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4
Next, place 1 to 2 tablespoons of each topping into each of the custard cups.
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5
The topping should come a few millimeters up the side of the custard cup.
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6
Separate 3 of the eggs using the slotted spoon.
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7
Reserve the whites.
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8
(Note: Freeze the whites in ice trays.
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9
After the whites are frozen, place the frozen cubes into zip-top freezer bags.
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10
The frozen whites can be frozen up to a year.)
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11
Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control.
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12
In a mixing bowl, combine the remaining whole eggs and the yolks.
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13
Whip the eggs with a whisk until slightly thickened and lightened in color.
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14
While whisking the eggs, drizzle in about a quarter of the hot milk.
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15
Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
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16
Place a fine mesh strainer over a glass or stainless steel bowl with a spout.
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17
Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
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18
Place the custard cups into the roasting pan.
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19
Evenly distribute the custard into the custard cups, going short on the first pass.
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20
Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
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21
Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes.
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22
You can also insert a paring knife midway between the edge and the center.
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23
If it comes out clean, the flans are done.
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24
Using tongs, remove the cups from the pan to a towel-lined sheet pan.
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25
Allow the water in the roasting pan to cool before discarding.
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26
Cool, cover and chill.
