Flan

Ingredients

• 1/2 cupsugar, for the caramel
• 1 1/2 cupsmilk
• 3 1/2 tbspsugar, for the custard
• 1vanilla pod, split and scraped; infused in milk then removed
• 4egg yolks, for custard; stirred gently without incorporating air
• 2egg, whole eggs; for custard
• dulce de leche, to serve on the side; optional

Method

1. 1

   Heat the oven to 300°F and put a kettle of water on to boil. Find a deep baking dish that holds four ½-cup ramekins or flan molds.

2. 2

   Melt the sugar for the caramel in a dry skillet over medium heat, swirling the pan rather than stirring, until it turns deep amber, 5 to 8 minutes. Pour it straight into the molds and tilt to coat the bases; it sets in seconds.

3. 3

   Warm the milk with the sugar for the custard and the split vanilla pod over low heat until steaming, then lift out the pod. Meanwhile, stir the yolks and whole eggs together gently with a fork, without whisking in air.

4. 4

   Stir the warm milk into the eggs, then pour the custard through a strainer into the molds.

5. 5

   Set the molds in the baking dish, pour boiling water in to come halfway up their sides, and bake on the middle rack for 35 to 40 minutes, until a toothpick in the middle comes out clean.

6. 6

   Lift the molds out and cool for 1 hour, then refrigerate overnight. Run a thin knife around each one, turn it out onto a plate and serve with dulce de leche on the side.

Nutrition per serving