Rosie Makes Caramel Flans.

I have 12 egg yolks sitting in my fridge awaiting my ministrations and attention.

Xmaskatie and Mr. Xmaskatie are heading out this afternoon to the beach since we're all going together to the Taste of the Beach's Chef's Tasting Menu at Kelly's Restaurant tonight. They'll be staying with us tonight and I believe Xmaskatie was dropping hints (read: anvils) about my fixing some caramel flan. So, Xmaskatie, this is for you.

Exactly 1 cup sugar. Exactly 1/3 cup water. This is one of those times where you do NOT want to eyeball the measurements.

I poured the sugar and water into my saucepan.

Here's the cloudy sugar water. Turn on heat to medium-low and bring to a simmer. I never stir this. Just swirl every now and then.

Throughout the simmering process, I turn the pan, swirling, so the hot liquid can wash down any sugar particles on the side of the pan. When the sugar has dissolved and the liquid is clear, cover and boil the liquid over moderately high heat for several minutes, peaking every now and then until the syrup begins to color. Continue boiling and swirling a few minutes more until it's a nice caramel brown color. Remove from heat.

Action shots!

This is the color you're looking for.

Immediately place in ice water to stop the cooking.

Which I forgot to do the first time I made the syrup. So it kept cooking.

Now, the top left caramel is fine. The other two are too dark and smelled burned.

Yes, Rosie shares both her triumphs and her defeats with you. So I ended up having to make another batch of syrup.

Ingredients for my milk mixture: 2 1/2 cups cream 3/4 cup milk 1/2 vanilla bean more vanilla (since the 1/2 bean was all I had) 1/2 teaspoon salt

Mix all together, bring to a simmer, and steep for at least 30 minutes.

The rest of my flan ingredients: 8 egg yolks 2/3 cup sugar

I whisked the yolks, then whisked in the sugar, 1 tablespoon at a time.

Gradually whisked cream mixture into yolk mixture.

Oooh. This is spun sugar leftover from my caramel. I may wear it as an earring.

Pour the flan into the ramekins.

And pour boiling water halfway up the ramekins.

Bake in a 350 degree oven for 60 minutes.

I sprinkled a little sugar over one. Had to have a taste test.

Then torched the top.

What can I say? The spoon crunched through the crusty layer of ice on top and swam through an exceptionally creamy layer before scooping up some liquid caramel.

Pure heaven.

Here's my funnest part.