| Level: | Easy |
| Total: | 4 hr |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 1 hr 50 min |
| Yield: | 8 servings |
Ingredients
- 3 cups sugar
- 2 tablespoons light corn syrup
- 1/2 cup water, plus 1/2 cup
- 1 teaspoon fresh lemon juice
- 6 eggs
- 3 egg yolks
- 1/2 cup sugar
- 4 cups half-and-half
- 1 vanilla bean
Instructions
- To make the caramel:
- Have ready 8 individual 5-ounce ramekins. In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 1/2 cup of water. Pour about 1 tablespoon of caramel into each ramekin.
- To make the flan:
- Preheat the oven to 325 degrees F.
- Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald. Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.
- Fill each ramekin almost to the top with the egg mixture. Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins. Bake until the flan is set (jiggly but not firm), about 90 minutes. Let cool and refrigerate.
- To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate. It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin. Serve with the liquid caramel that pours out as a sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 576 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 0 g |
| Sugar | 97 g |
| Protein | 8 g |
| Cholesterol | 220 mg |
| Sodium | 103 mg |
Reviews
I think the ratio of eggs to milk is too high-my custard was WAY too eggy once it was cooked. More milk and less egg would have made it lighter in consistency.
Also, the 90 minute cooking time is about three times too long. They were over done in 60 minutes. I should have gone with my gut and taken them out after 30. If the custard starts to turn color on top, take them out immediately!
Good luck making this, and PLEASE watch them carefully in the oven or you will get, as one reviewer said, omelets.
Other than that I thought theactual flan was great.
I made half of the amount described above and used 4 whole eggs. To make it even easier I used vanilla sugar instead of vanilla bean and didnt cook the cream beforehand.
I just whisked all ingredients together, poured it on top of the caramel and baked it.
Extremely quick, easy, inexpensive and a real crowd pleaser!
Enjoy!!!