The Perfect Flan

By Nemo

Ingredients

• 1 3/4 cup whipping cream
• 1 cup milk (do not use low fat or non fat
• 1 pinch salt
• 1/2 vanilla bean; split lengthwise
• 1 cup sugar
• 1/3 cup water
• 3 lg eggs
• 2 lg yolks
• 7 Tbs sugar

Details

Servings 6

Preparation

Step 1

Place rack in center of oven and preheat to 350 degrees. Combine cream, milk and salt in heavy med. saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep for 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium sauce pan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brush down sides of pan with wet pastry brush and swirling pan occasionally for about 10 minutes. Quickly pour into six - 3/4 cup ramekins. Using oven mitts as an aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, yolks and 7 tbsp, sugar in medium bowl, just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, divided evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come half way up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight.

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing carmel syrup to run over flan. Repeat with remaining flans and serve. Can be made 2 days ahead.