Vanilla Flan
Author: Nicole
Ingredients
  • 1-3/4 cups heavy cream
  • 1 cup whole milk
  • Pinch of salt
  • ½ vanilla bean, split lengthwise
  • 1 cup sugar
  • ⅓ cup water
  • 3 large eggs
  • 2 large yolks
  • 7 tablespoons sugar
Instructions
  1. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Remove bean.
  2. Position rack in center of oven and preheat to 350°F.
  3. Combine 1 cup sugar and ⅓ cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 to 10 minutes (watch it carefully) Quickly pour caramel into an 8” soufflé dish. Tilt to coat sides. Set dish into 13x9x2-inch (or larger) baking pan.
  4. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared soufflé dish.
  5. Pour enough hot water into baking pan to come halfway up sides of soufflé dish.
  6. Bake until centers of flan is gently set, about 50 to 60 minutes. Transfer flan to rack and cool to room temperature. Move to refrigerator and chill until cold, about 2 hours. Cover with plastic wrap and chill until ready to serve.
  7. To serve, run small sharp knife around flan to loosen. Turn over into a 10” dish with slightly high sides. Shake gently to release flan. Carefully lift off souffle dish allowing caramel syrup to run over flan.
Notes
* Flan can be made up to 2 days ahead.
* Vanilla seeds will settle and are visible through the caramel (this is normal).
* Don't have a vanilla bean? Use 1-1/2 teaspoons pure vanilla extract instead. Add it in place of the vanilla bean.
Recipe by Riegl Palate at https://www.rieglpalate.com/vanilla-flan/