Flan

Method

How to make Flan

1) To make the caramel: Have ready 8 individual 140g ramekins. In a thick sided heavy duty pot, combine the sugar, golden syrup, 120ml of the water, and lemon juice. Cook over high heat until a medium brown caramel forms. Remove from heat and stir in the remaining 120ml of water.

2) To make the flan: Preheat the oven to 170C/Gas Mark 3.

3) Cream together the eggs, egg yolks, and sugar in bowl. In a medium saucepan over medium-high heat, bring the cream and vanilla bean to a scald. Gradually whisk the cream mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.

4) 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.

5) To serve, use a paring knife to cut around the outside of the ramekin and then invert the mould 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.