Inspired by Anna Kendrick’s new movie, Paranorman!
You will need:
- 1- 2 quart casserole or soufflé dish or 6 eight oz. ramekins (custard cups)
- Preheat oven 325 F
- Caramel topping
- ¾ c. sugar
- ¼ c. water
- 3 c. whole milk
- 4 large eggs
- 3 large egg yolks
- ¾ c. sugar
- ¾ tsp vanilla extract
Place sugar in small saucepan over medium high heat. Gently pour ¼ C water over sugar. Sugar must stay even across bottom of pan.
Do not stir! Do not boil! Hold pan by handle and gently swirl pan over heat until all sugar dissolves.
Now, increase heat and bring the syrup to a boil. Cover and boil for 2 minutes. Very, very hot and dangerous, so be careful.
Remove the cover and gently swirl over heat until syrup turns a golden brown color. Carefully pour syrup into casserole or divided into custard cups. Quickly and carefully tilt and turn dish or dishes to coat bottom and a little way up the sides. An oven mitt may help keep hands cool while hot syrup coats dish.
Now it’s time to make the custard.
Heat milk in a small saucepan to ‘just steaming’. We do not want the milk to boil.
Whisk together eggs, egg yolks and sugar in a medium bowl.
Slowly whisk hot milk into egg mixture. Slowly, because we don’t want the milk to scramble the eggs. Stir in vanilla.
Add mixture to baking dish or dishes. The flan must be baked in a water bath.
Set flan in roasting pan. Add enough hot water to come halfway up the sides of the dish or dishes. Bake 2 qt. dish about 1 hour and fifteen minutes. Individual dishes take less time, about 50 minutes. They should be firmly set in the middle.
Remove from the water bath and chill in fridge at least 4 hours.
To serve: set in a tray of hot water for several minutes and run a sharp knife around the edge to break the seal. The hot water loosens the syrup we poured over the bottom of the dish. Place a plate over the top of the flan and with a quick, gentle twist, invert the dish so the flan comes out of its baking dish and on to the serving dish. Just remember, especially with the 2 qt. version, the plate must be big enough and deep enough to accommodate the caramel sauce.