Flan

I

Preheat oven to 325°F.

II

Prepare an ice bath and set aside.

III

Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.

IV

Bring a large pot of water to boil; keep hot until ready to use.

V

Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.

VI

Swirl pan occasionally, DO NOT STIR.

VII

Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.

VIII

Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.

IX

Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.

X

Dry bottom of pan.

XI

Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.

XII

In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.

XIII

In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.

XIV

Slowly add hot milk whisking constantly.

XV

Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.

XVI

Stir in Vanilla, and pour custard into ramekins or cake pan.

XVII

Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.

XVIII

Bake until center is set when gently touched with finger, 30 to 35 minutes.

XIX

Remove from oven transfer to a wire rack to cool completely.

XX

Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.

XXI

To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.

XXII

Serve.

Ingredients