Flan

Step 1

Pour into a small heavy pot: 1/4 cup water.

Step 2

Sprinkle over in an even layer: 3/4 cup sugar.

Step 3

Measure and have ready another: 1/4 cup water.

Step 4

Cook the sugar and water over medium-high heat until the sugar caramelizes. Do not stir, but swirl the pan gently if the caramel is cooking unevenly. Let the sugar caramelize to a rich golden brown color. Remove from the heat. The caramel will continue to cook and color off the heat. When the caramel is a dark golden brown color, step back from the pot and pour in the measured water. The caramel will bubble up and spatter. Stir the caramelized sugar and water together with a wooden spoon. Immediately pour the caramel into a 9-inch round glass or ceramic ovenproof dish to cool and harden. Combine in a heavy saucepan: 2 3/4 cups milk, 1/4 cup cream.

Step 5

Warm until steaming over medium heat, but do not boil. Add: 3/4 cup sugar, 2 teaspoons vanilla extract.

Step 6

Remove from the heat, stir to dissolve the sugar, and let cool until lukewarm. Whisk together: 3 egg yolks, 3 eggs.

Step 7

Whisk the eggs into the cooled cream mixture.

Step 8

When ready to bake, preheat the oven to 350°F. Pour the custard mixture into the prepared dish. Place the dish inside a larger ovenproof pan and fill with warm water to a depth halfway up the side of the dish. 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. Take the flan out of the water bath and let it cool. Run a knife around the flan to release it. Cover with a serving platter large enough to hold the flan and retain the caramel sauce. Quickly invert the custard onto the dish. Tap the bottom of the baking pan and gently lift it off. Serve the flan in slices with its sauce spooned on top.

Variations

Step 9

To make individual flans, divide the caramel and custard among 8 individual ramekins or ovenproof custard cups. Bake in a water bath for 35 to 40 minutes or until just set.

Step 10

Omit the vanilla and heat the milk with 1 cinnamon stick and 1 tablespoon orange zest. When the milk has cooled, strain it though a fine-mesh strainer.