Ingredients
1/4cup plus 1/3 cup sugar
2large eggs
1cupheavy cream
1cuphalf-and-half
1 1/2teaspoonsvanilla extract
Special Equipment:
Six 4-ounce ramekins
Nutritional information
One serving contains:
Calories (kcal) 260
Fat (g) 21
Saturated Fat (g) 12
Cholesterol (mg) 140
Carbohydrates (g) 17
Dietary Fiber (g) 0
Total Sugars (g) 14
Protein (g) 4
Sodium (mg) 140
Preparation
Preparation
Preheat oven to 325°. Stir 1/4 cup sugar and 2 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is medium-dark amber, 5-6 minutes. Working quickly, divide caramel among ramekins, coating bottoms evenly. Let cool until hard.
Gently whisk remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine (do not aerate). Let sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh sieve set over a medium pitcher to eliminate air pockets.
Place ramekins in a roasting pan lined with a kitchen towel; place pan on a large rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Cover pan with foil, crimping to seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan. Cook until custard is set but center still jiggles when dish is nudged, 20-25 minutes longer.
Uncover roasting pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool completely. Cover with plastic; chill overnight.
Let stand at room temperature for 10 minutes before serving. Unmold flans onto plates.
