A traditional flan always starts with making a caramel in the baking dish, to coat the bottom and also to enjoy when eating (it's a welcome surprise when you scoop up each bite). When making the custard, you'll need to pay careful attention and do some fairly steady stirring to prevent the cream from scorching, especially around the edge of the pan, so be mindful of scraping that area, too. You'll also need to bake the flan in a hot water bath with a kitchen towel, for even cooking and to ensure the smoothest texture.
- 150 grams sugar
- 0.5 deciliters water
- 3 tablespoons warm water
- 2 drops lemon juice
- 1 1/2 cups cream
- 1 1/4 cups semi-skimmed milk
- 3 eggs
- 2 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Place the sugar and 1/2 deciliter of water in a pan and heat, stirring occassionally, until mixture starts to turn brown.
- When the mixture starts to darken, add 3 tablespoons of warm water and the drops of lemon juice. Stir well and remove from heat when thickened.
- Tilt the pan to cover the entire surface with the caramel. Set aside.
- Preheat the oven to 356°C.
- Bring the cream and milk to a boil, using a spatula to skim off any foam that forms. Meanwhile, in a bowl, beat the eggs with the yolks, add the sugar and vanilla extract. Gradually add a little hot milk and cream, stirring constantly.
- Add the remaining milk and cream, stirring constantly. Pour the pudding into the caramel lined pan.
- Place the pudding into a baking pan lined with a kitchen towel. Fill the baking pan with hot water to create a water bath. Bake for about 35 minutes or until slightly browned.
- When finished baking, place the pudding pan on a rack in the oven and run a knife around the sides of the pan to loosen.
- Let the pudding cool in the oven, then refrigerate for at least 4 hours.