VANILLA BEAN FLAN
Serves: 4
VANILLA BEAN FLAN
Ready in: 50 MinTotal time: 50 Min
Make these flans a day before serving, for an impressive, crowd-pleasing dessert.
Ingredients
- 1 1/4 cups 2% milk
- 1 vanilla bean, split lengthwise
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup sweetened condensed milk
- Pinch of salt
Instructions
- Preheat the oven to 350°F.
- Combine the milk and scraped vanilla bean, along with the bean itself in a small saucepan over medium heat until it just begins to come to a simmer. Remove the pot from the heat, cover and let the milk rest for 20 minutes.
- Pour the sugar into a 6-inch nonstick skillet in an even layer and place over medium heat. When the edges of the sugar begin to melt, shake the pan lightly. Once the sugar is dissolved, begin gently swirling the pan to help the sugar melt evenly. Continue to cook the sugar, swirling the pan, until it reaches a deep caramel, about 2 minutes. Immediately pour the caramel into four 5-ounce ramekins.
- Meanwhile, whisk together the whole egg, egg yolk, condensed milk and salt until smooth. Discard the vanilla bean pod from the steeped milk and gradually whisk the milk into the egg mixture.
- Divide the custard among the ramekins and bake the ramekins in a water bath, loosely covered with a sheet of foil, until the custard is set but still jiggles slightly, about 35 minutes.
- Remove the ramekins from the water bath and cool on a rack. Chill, uncovered, at least 2 hours.
- To serve, unmold the flans by running a knife around the edges to loosen and invert onto plates.