Flan Recipe
Ingredients:
For the custard:
1 cup of Heavy Cream
½ cup of Whole Milk
½ Vanilla Bean, seeds scraped out with a sharp knife
2 Eggs
1 Egg Yolk
Pinch of salt
3 Tbsp of Granulated Sugar
For the Caramel:
½ cup of Granulated Sugar
3 Tbsp of Water
Directions:
Preheat your oven 350 degrees Fahrenheit . Boil water in a kettle for your water bath.
Spray your ramekins with nonstick spray and arrange in a baking dish. Set aside.
In a saucepan, pour heavy cream, whole milk, vanilla bean and a pinch of salt. Let it simmer over medium heat. Just before boiling, remove it from heat. Let it cool and strain to remove vanilla bean. Set aside.
In another saucepan, place your sugar and water over medium high heat. Swirl your pan but DO NOT STIR, because stirring causes the sugar to crystallize. For about 10 minutes until it turns a beautiful amber color.
Quickly transfer and divide your caramel into your ramekins before it hardens.
In a bowl combine your eggs, egg yolk and sugar. Whisk until most of the sugar has dissolved. Carefully pour your cream mixture into the bowl and mix it well.
Evenly distribute your custard mixture into your ramekin.
Pour your water into the baking dish to create your water bath. Bake in the oven for 35-40 minutes until its set.
Let it cool for a couple of hours or overnight in the fridge.
When its cooled down, flip them over and serve. Or you can just eat it right out from the ramekin =’) Enjoy!