Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3½ oz sugar (for the caramel)
• 12¼ oz whole milk
• 1½ oz sugar (for the custard)
• 1 vanilla pod, split and seeds scraped
• 4 egg yolks
• 2 whole eggs
• Dulce de leche, to taste, for serving

Method

1. Heat the oven to 325°F. Put a kettle of water on to boil for the water bath.
2. Make the caramel: melt the 3½ oz of sugar in a dry, heavy pan over medium heat, swirling the pan as it liquefies, until it turns a clear amber. Immediately pour it into a 1-quart flan mold or ovenproof dish and tilt the mold to coat the base and partway up the sides. Set aside; the caramel will harden.
3. Warm the milk with the 1½ oz of sugar and the vanilla pod and its seeds in a saucepan until steaming and the sugar has dissolved. Do not boil. Remove from the heat and let stand for 10 minutes, then remove the pod.
4. Whisk the egg yolks and whole eggs together in a bowl until just combined. Pour the warm milk over in a thin stream, whisking gently so you do not create foam.
5. Strain the custard into the caramel-lined mold. Place the mold in a deep roasting pan and pour in boiling water to come halfway up the sides of the mold.
6. Bake for 40 to 50 minutes, until the flan is set at the edges with a gentle wobble in the very center.
7. Remove the mold from the water bath and let cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.
8. To serve, run a thin knife around the edge and invert onto a plate with a lip so the caramel sauce runs over the flan. Serve with a spoonful of dulce de leche alongside each portion.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).