Flan Recipe

How to make it

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• Preheat oven 325°F
• Pour the milk, half & half, and vanilla beans into a suace pan. And bring to a boil. Remove from heat; let sit 5 min.
• In a seperate bowl add eggs and egg yolks and gradually add in the sugar while blending. Whisk until all the sugar has dissolved and do no incorporate air into the mixture. Add in the vanilla extract and whisk.
• Remove the vanilla bean from the milk mixture and add into the egg mixture while stirring. And yes the mixture is watery. Use a sieve to fish out the bubbles in the mixture.
• For Caramel syrup:
• After you have your custard mixture. Take your cake pan and spread the sugar on the bottom. Put your pan directly over the stove and let the sugar melt.
• Baking:
• After you have your caramel syrup pour the custard mixture into the cake pan.
• Put your cake pan in a baking pan and put it into the oven. Pour water into the baking pan until it reaches halfway up the cake pan. Lay a tin foil lightly over your flan while baking.
• After 50 minutes your flan should be lightly colored and jiggly. Remove your flan from the water bath and let it cool to room temp. After it has cooled to room temp. let it sit in the refrigerator for 4 hours.
• To serve your flan run a knife around the outter rim of your flan. Get a dish that can fit the cake pan. Put the dish over the cake pan and turn over the flan on to the dish. (Be sure to do this over the sink)