Jump to Main Content


1 cup    Milk  
1-3/4 cups    Half and half cream  
pinch    Salt  
3 large    Eggs  
2 large    Egg yolks  
7 Tbs    Sugar  
2 tsp    Vanilla  
1 cup    Sugar  
½ cup    Water  
1 Heat oven to 350°.
2 Heat milk to scalding.
3 Combine 1 cup sugar and 1/2 cup water in medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns a golden brown, brushing down sides of pan with a wet pastry brush and swirling pan occasionally - about 10 minutes. (Mixture turns brown very quickly and must be watched carefully!)
4 Quickly pour syrup into six 3/4-cup ramekins or custard cups, immediately tilting each ramekin to coat sides.
5 Set ramekins into a 13"x9"x2" baking pan.
6 Whisk eggs, yolks and the 7 tablespoons of sugar in medium bowl until just blended.
7 Add vanilla.
8 Gradually and gently whisk cream mixture into egg mixture without creating lots of foam.
9 Pour custard into prepared ramekins, dividing evenly.
10 Pour enough hot water into baking pan to come halfway up sides of ramekins.
11 Bake until centers of flans are gently set, about 40 minutes.
12 Transfer to rack to cool. Chill until cold, about 2 hours.
13 Cover and chill overnight (can be made 2 days ahead).
14 To serve, run small, sharp knife around flan to loosen. Turn onto serving dish.