Flan - Custard with Caramel Sauce

Serves 6. Yields 6 individual servings in ramekins.

• 1 long-handled wooden spoon
• 6 ramekins or one large baking dish
• 1 large 9” x 13” baking dish (for water bath)
• 2 medium size mixing bowls
• 1 heavy saucepan
• 1 heavy skillet or saucepan

Wipe out the ramekins to ensure that there is no dust in them. Set out on a counter.

Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar.

With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).

Pour caramelized sugar into each of the 6 ramekins or large dish. Set aside.

Pour about 1/2-inch of warm water into a 9” x 13” baking dish for boiling water bath if using ramekins. If using one large open baking dish, be sure that the dish is tall enough to accomodate the water necessary.

Scald 2 cups heavy cream in a saucepan. (Keep a close eye on the pan, so the cream does not boil over.)

Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar.

Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Blend in 1 tsp. vanilla extract. Ladle mixture into ramekins.

Place each of the ramekins in the baking dish with water. If water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath at 325 degrees for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.

Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 5 minutes or so.

Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill flan thoroughly in refrigerator. This usually takes at least 1 hour.

When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.

Garnish with whole blanched almonds and/or a sprig of mint if desired.