- 4 Cup Whole Milk
- 1/2 Cup Sugar
- 4 Eggs
- 6 Egg Yolks
- Vanilla Bean split lenghtwise, 2 inch piece
- Lime Rind 1 inch piece
- Pinch of Sea Salt
- 3/4 Cup Sugar
Preheat oven to 325 degrees.
In a heavy pan over low heat add sugar until it begans to melt. Begin to stir the sugar by shaking the pan, (don't stir) until it is completely melted.
Increase the heat to medium-high, cook until it begins to change color and bubbles. Remove from heat and pour sugar to your 9-inch cake pan and quickly move the caramel all over the pan including 2-inches up the sides of the pan. Set aside and let cool.
In a medium sauce pan over medium heat combine milk, sugar, pinch of salt, lime rind, and vanilla bean. Bring to a simmer and continue to simmer for 10 minutes. Set aside to cool.
Whisk eggs and egg yolks together. Add the eggs to cool milk and whisk until combined. Run the egg mixture through a strainer into the cake pan.
Place the cake pan in a hot water bath. Bake for 1 hour and 15 minutes, it is ready when you test with a toothpick by inserting into the center and if it comes out clean. Carefully remove from oven and let sit in water bath for 20 minutes.
Remove from water bath and let cool at room temperature. Refrigerate once the flan is completely cool for at least 4 hours.
To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges, serve and enjoy!
This recipe is one that I learned from Diana Kennedy's "The Art Of Mexican Cooking".
You can use any mold you prefer or individual ramekins for the flan.
If the caramel hardens before you are able to distribute in the pan, put it over boiling water the steam should loosen the caramel.