Flan or Baked Caramel Custard or Creme Caramel (French)

This flan is from my French cook book. Its very easy to make. Just follow strictly.

Recipe:

1 1/4 cups granulated sugar

4tbs water

1 vanilla bean or 2 tsp vanilla extract

1 3/4cup s milk

1 cup heavy cream

5 large eggs

2 egg yolks

1. Put 7/8 cup of the sugar in a small heavy saucepan with the water to moisten. Bring to boil over high heat, swirling the pan to dissolve the sugar. Boil, without stirring, until syrup trns a dark caramel color (this will take about 4-5 minutes).

2. Immediately pour the caramel into a 4 cup souffle dish. If it is hot, hold the dish with oven mitts, before quickly swirling the dish to coat the base and sides with the caramel and set aside. (the caramel will harden quickly as it cools). Place the dish in a small roasting pan.

3. Preheat the oven to 325 deg F. With a small sharp knife, carefully split the vanilla bean lengthwise and scrape the black seeds into a medium saucepan. Add the milk and cream and bring just to boil over medium-high heat, stirring frequently. Remove the pan from the heat, cover and set aside for 15-20 mins.

4. In a bowl, whisk the eggs and egg yolks with the remaining sugar for 2-3 min until smooth and creamy. Whisk in the hot milk and carefully strain the mixture int the caramel-lined dish. Cover with foil.

5. Place the dish in a roasting pan and pour in enough boiling water to come halfway up the side of the dish. Bake the custard for 40-45 mins until a knife inserted about 2 inches from the edge comes out clean (the custard should be just set). Remove from the roasting pan and cool for at least 1/2 hour then chill overnight.

6. To turn out, carefully run a sharp knife around the edge of the dish to loosen the custard. Cover the dish with a serving plate and holding them tightly invert the dish and plate together. Gently lift one edge of the dish, allowing the caramel to run over the sides then slowly lift off the dish.

Enjoy !!