Classic Flan

Yield: 8 servings

www.cooksillustrated.com 

Ingredients

• 1 c. granulated sugar
• 1/3 c. water
• 2 Tbsp. corn syrup
• 1 ½ c. whole milk
• 1 ½ c. light cream
• 3 lg. eggs
• 2 lg. egg yolks
• 2/3 c. granulated sugar
• 1 ½ tsp. vanilla extract
• Pinch table salt

Directions

            In a medium saucepan, bring sugar, water, and corn syrup to a simmer over medium-high heat. Continue to cook until large, slow bubbles on mixture’s surface turn honey-caramel in color (approx. 4-5 minutes). Remove pan immediately from heat and pour a portion of the caramel into each of 8 ungreased 6 oz. ovenproof ramekins. Allow caramel to cool and harden (approx. 15 minutes).

            Heat oven to 350. Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears; remove from heat. Gently whisk eggs, yolks, and sugar in large bowl until just combined. Off heat, gently whisk warm milk mixture, salt, and vanilla into eggs.

            Bring 2 quarts water to boil in kettle. Divide reserved custard mixture among ramekins; place filled ramekins in pan and set pan on oven rack. Fill pan with boiling water to reach halfway up ramekins; cover entire pan loosely with aluminum foil so stream can escape. Bake until a paring knife inserted in the center comes out clean (approx. 35-40 minutes). Transfer custards to wire rack; cook to room temperature.