-
1
In a large bowl, whisk together egg and egg yolks.
-
2
While whisking add the sugar slowly until fully dissolved.
-
3
Add vanilla, heavy cream, milk, and salt and continue to whisk.
-
4
In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
-
5
In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
-
6
When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
-
7
Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
-
8
Preheat the oven to 350 degrees F.
-
9
Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
-
10
The hot water bath will allow the flan cups to cook evenly in the oven.
-
11
Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
-
12
Bake for 40 minutes.
-
13
When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
-
14
Ramekins can be covered and refrigerated overnight if necessary.
-
15
Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
-
16
Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
-
17
For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
-
18
Add sugar and stir until caramel brown (about 4 minutes).
-
19
Remove from heat and allow to cool for about 2 to 3 minutes.
