Thursday, December 12, 2013
By Brooke Dojny
(Continued from page 1)
Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. Caramel will harden at this point and melt again later as the flan bakes.
In a mixing bowl, whisk together the eggs, yolks and remaining 2/3 cup sugar until smooth. Gradually whisk in milk and vanilla.
Pour custard mixture into the prepared dish. Set dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
Bake in the preheated oven until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. Center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then refrigerate for at least one hour or up to 8 hours.
Before serving, run a sharp knife around the edge of the flan to release it. Place a large-rimmed serving plate over the baking dish, and, using both hands, invert both dishes so the flan and sauce unmold onto the platter. Refrigerate again until serving time.
Note: You can also make this in eight individual 8-ounce ramekins, in which case the baking time would be reduced by about 10 minutes.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at: