AuthorChuck'sCategory, DifficultyIntermediate

Yields2 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

Ingredients
 1 ¾ cups Heavy Cream
 1 cup Whole Milk
 1 tsp Pure Vanilla Extract
 Pinch Salt
 1 ½ cups Granulated Sugar, Divided
 3 Large Eggs
 3 Large Egg Yolks

Directions
1

Preheat oven to 350 degrees. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla and salt.

2

In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Place ramekins in a large baking dish.

3

Whisk eggs, egg yolks and remaining 1/2 cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about 1/2 cup each.

4

Pour enough hot water into baking dish to come halfway up the sides of the ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes . Transfer ramekins to a cooling rack and let cool completely, about 2 hours. Cover with plastic wrap and chill in the refrigerator until ready to serve.

5

When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate, shake gently to release flan and remove ramekin.

Ingredients

Ingredients
 1 ¾ cups Heavy Cream
 1 cup Whole Milk
 1 tsp Pure Vanilla Extract
 Pinch Salt
 1 ½ cups Granulated Sugar, Divided
 3 Large Eggs
 3 Large Egg Yolks

Directions

Directions
1

Preheat oven to 350 degrees. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla and salt.

2

In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Place ramekins in a large baking dish.

3

Whisk eggs, egg yolks and remaining 1/2 cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about 1/2 cup each.

4

Pour enough hot water into baking dish to come halfway up the sides of the ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes . Transfer ramekins to a cooling rack and let cool completely, about 2 hours. Cover with plastic wrap and chill in the refrigerator until ready to serve.

5

When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate, shake gently to release flan and remove ramekin.

Best-Ever Flan Recipe
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