Classic Creme Caramel (Flan)

By Tamipri

These custards chill overnight, so they're a great make-ahead option for a dinner party. Baking at a low temperature means there's no need for a water bath. Since the seeds are not scraped from the vanilla bean, you can allow it to dry after steeping in the milk and reserve it for another use.

Ingredients

• 4 c. 2% reduced-fat milk
• 1 vanilla bean, split lengthwise
• 1 2/3 c. sugar, divided
• 1/4 c. water
• 1/4 tsp. kosher salt
• 6 large eggs
• 3 Tb. heavy whipping cream

Details

Servings 10
Adapted from rufenacht.com

Preparation

Step 1

Preheat oven to 225 degrees. Heat milk and vanilla bean over medium-high heat in a heavy saucepan to 180 degrees or until tiny bubbles form around edge (do not boil); remove pan from heat. Cover and set aside.

Coat 10 (6 oz.) custard cups with cooking spray; arrange cups on a jelly-roll pan. Combine 1 cup sugar and 1/4 cup water in a small, heavy saucepan; cook over mediu-high heat until sugar dissolves, stirring frequently. Conintue cooking 7 minutes or until golden (do not stir). Immediately pour into prepared custard cups, tipping quickly until caramelized sugar coats bottom of cups.

Combine remaining 2/3 sugar, salt and eggs in a large bowl, stirring with a whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with a whisk; stir in cream. Strain egg mixture through a sieve into a large bowl; pour about 1/2 cup egg mixture over caramelized sugar in each custard cup. Bake at 225 degrees for 2 hours or until custards are just set. Remove from oven; cool to room temperature. Place plastic wrap on surface of custards; chill overnight.

Loosen edges of custards with a knife of rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plate. Drizzle any remaining caramelized syrup over custards.

Each serving=236 calories