Rosie Makes Caramel Flan

Rosie spent the last weekend making stocks

and magically turning them into consommés.

To turn a cloudy, dull stock 

into a vibrant, refined, shockingly clear consommé,

I use a bunch of egg whites.

That means I have lots of egg yolks leftover

that I need to tend to.

Yesterday,

I made MoMofuku Crack Pie,

an incredibly rich, decadent dessert,

using up 6 yolks.

Today,

I'm making Caramel Flan,

using up 6 more yolks.

And I still have more yolks.

Perhaps crème brûlée is in my future.

Who doesn't love torching food?!

Flan
9 TB sugar
6 TB water
1 cup sugar
1 pt heavy cream
1/2 cup skim milk
1 vanilla bean, split lengthwise
2 whole eggs
6 egg yolks

In a small saucepan, combine the 9 TB sugar and the water.  Bring to a boil over medium heat, without stirring, until the mixture turns a golden brown syrup.

Working quickly, pour an equal amount of the caramel syrup into each of 6 1-cup ramekins, rotating the ramekins until the sides are coated halfway up.  Helps to have an extra pair of hands to tilt the ramekins.  The caramel hardens quickly upon hitting cold ramekins.  Place ramekins in a 9 x 13 inch baking dish.

Pour the cream and milk in a saucepan.  Scrape the vanilla bean and add both seeds and bean to the mixture.  Place over low heat until small bubbles appear along the edges of the pan.  Do not boil.  Remove vanilla bean.

Heat oven to 300 degrees.

Beat together eggs, yolks, and 1 cup sugar until pale and foamy.  Add the hot milk slowly and gradually, whisking constantly to prevent the eggs from scrambling.  Fill the ramekins.

Add boiling water to reach halfway up the sides of the ramekins.

Bake the custards until set, about 55 minutes.  Cool to room temperature, then cover and refrigerate until well chilled.

Run a sharp, thin knife inside each ramekin and invert onto individual plates.

Sugar and water over medium heat,

just coming to a boil.

Keep boiling until you get a nice caramel color.

Quickly pour into ramekins.

Heat the cream, milk, and vanilla bean and seeds over low heat

just until bubbles form along the sides.

Remove from heat.

Whip the eggs and yolks.

Gradually beat in sugar. 

Slowly beat in hot milk mixture.

Strain the mixture into the ramekins.

Bake in a 300 degree oven 50 - 60 minutes, until set.

Let cool, then refrigerate.

Run a thin, sharp knife inside the ramekin and invert.

This is beautiful.

Vanilla fragrance.

Oh my.
The texture is smooth and silky; the flavor ever so rich.

Is your mouth watering yet?

You really should try this with blueberries.