Thursday was my husbands birthday. Since he just had minor surgery on his neck his face was swollen and he was having a hard time eating. He loves Flan so I made this for him instead of cake.
Flan is easy to make and is delicious. Basically it is just an egg custard, this one has a caramel sauce.
This can also be made into an almond flavored flan with the addition of almond extract.
1/4 C water
Combine the water and sugar in a heavy sauce pan and cook over moderate heat, stirring until the sugar is dissolved. Bring to a boil and boil brushing down the sides of the pan with a pastry brush dipped in water. Boil until syrup begins to turn golden. Continue to boil until the caramel is golden. Immediately pour into a baking dish. Swirl the syrup around the baking dish until it coats half way up the sides. Let caramel harden.
3C whole milk
1C heavy cream
5 large eggs
5 large egg yolks
11/2tsp vanilla (for almond flan add 1/2-3/4 tsp almond extract and 1/2 tsp vanilla)
Bring milk and cream to a simmer in a 2 quart sauce pan over moderate heat.
Mean while whisk the eggs, yolks, salt, and the sugar in a large bowl. Add hot milk a little at a time whisking constantly(be sure to add the hot milk slowly so the eggs don't scramble), then add the vanilla extract. Pour the custard through a fine mesh sieve into the baking pan. Cover the pan with a double layer of foil.
Put the pan into a larger baking pan and pour enough boiling water into the pan to reach half way up the side of the baking dish. Bake until a knife inserted into the flan comes out clean, about 11/4 hours.
Remove the baking dish from the water bath, remove foil and cool completely.
Cover flan with plastic wrap and refrigerate for at least 3 hrs. Run a knife around the edges of the pan to loosen the custard. Invert a platter over the pan and invert the flan onto the plate.
I use a pie plate or deep sided platter to catch all the caramel syrup. Garnish with fresh fruit if desired.