[vc_row][vc_column][vc_column_text]You’ll need the proper mold and raw vanilla bean to take this heavenly flan recipe to the next level. It’s easy to make and will satisfy that sweet tooth, every time.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 2 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 1 cup sugar
- 1 quart whole milk
- 1 2-inch piece of vanilla bean
- Pinch of salt
- 4 eggs
- 6 egg yolks
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Preheat the oven to 350° F. Melt 1⁄2 cup of the sugar in a saucepan over low heat, stirring with a wooden spoon until the syrup darkens. (Some cooks say that a few drops of lemon juice keep the sugar from crystallizing) Pour the syrup into an 8 inch flan mold, turning it quickly to coat the bottom and half way up the sides. Set aside.
Heat the milk, remaining 1⁄2 cup sugar, vanilla bean and salt, and simmer for 15 minutes, or until the mixture is reduced by 1⁄2 cup. Set the mixture aside to cool.
Beat the eggs and egg yolks together. After any foam produced by beating has settled, add the eggs to the cooled milk mixture, stirring to combine thoroughly.
Pour the mixture through a strainer into the mold with the caramel coating. Cover tightly, place in a water bath on the lowest shelf in the oven, and cook until set. Begin checking with a knife inserted into the custard after about 45 minutes in the oven, and continue checking about every 10 minutes thereafter.
Remove the flan from the oven and allow to cool before removing the lid. Cover with foil and put the flan in the refrigerator for at least an hour and up to one day ahead. Uncover and unmold onto a serving plate.
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