INGREDIENTS

INSTRUCTIONS

Position rack in center of oven and preheat to 350F. Combine cream, milk
and salt in heavy medium saucepan. Scrape seeds from vanilla bean into
cream mixture; add bean. Bring to simmer over medium heat. Remove from heat
and let steep 30 minutes.
Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium
saucepan. Stir over low heat until sugar dissolves. Increase heat to high
and cook without stirring until syrup turns deep amber, brushing down sides
of pan with wet pastry brush and swirling pan occasionally, about 10
minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups.
Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set
ramekins into 13x9x2-inch baking pan.
Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until
blended. Gradually and gently whisk cream mixture into egg mixture without
creating lots of foam. Pour custard through small sieve into prepared
ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot
water into baking pan to come halfway up sides of ramekins.
Bake until centers of flans are gently set, about 40 minutes. Transfer
flans to rack and cool. Chill until cold, about 2 hours. Cover and chill
overnight. (Can be made 2 days ahead.)
To serve, run small sharp knife around flan to loosen. Turn over onto
plate. Shake gently to release flan. Carefully lift off ramekin allowing
caramel syrup to run over flan. Repeat with remaining flans and serve.
Serves 6.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“When I grow up, I want to be like Jesus.”