INGREDIENTS

INSTRUCTIONS

Prepare the caramel and coat a 9-inch round cake pan, reserving the extra
caramel sauce in the refrigerator as directed above. Preheat oven to 325
degrees. In large mixing bowl gently whisk together eggs, egg yolks, 1/2
cup sugar, vanilla extract and half-and-half. Whisk together without
incorporating any air. In saucepan pour condensed milk. Split vanilla bean
lengthwise and, using tip of a paring knife, scrape seeds into the milk.
Add the bean and bring to a boil. Once milk has reached a boil, pour into
egg mixture, whisking continuously, until fully combined. Pass through a
strainer into the caramel coated cake pan. Place inside a large roasting
pan and pour hot tap water into the roasting pan until it rises halfway up
the sides of the flan. Bake for 1 hour to 1 hour and 10 minutes, until the
center feels firm when pressed. Set aside to cool in the pan of water. Once
cool, remove from the water bath, cover with plasticwrap and refrigerate 4
~ 6 hours or overnight. To serve, run a knife along the inside of the pan
and gently press the center of the bottom to loosen. Cover with a platter,
invert and lift off the pan. Excess caramel can be drained from the cake
pan and added to the reserved caramel sauce. Cut in wedges and serve topped
with cold caramel sauce.
Posted to MC-Recipe Digest V1 #326
Recipe by: TOO HOT TAMALES SHOW #THT6107
From: Meg Antczak <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 09:02:55 -0500

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