I N S
T R U C T I O N S
PREHEAT
oven to 350 degrees. Have ready an
ungreased 9-inch round or square 1 1/2 to 2 quart
baking dish.
COOK 1/2 cup of the
sugar over medium heat in a heavy medium-sized
saucepan, stirring constantly (wooden spoon) until it
is melted and turns first golden and then very dark
brown, about 5 minutes. (Use extreme caution! Cooked
sugar is VERY HOT and can burn the skin if it
spatters.) Immediately pour the hot caramel syrup int
the baking dish and swirl the pan until it coats the
bottom. The caramel will harden at this point, but
will melt again later as the flan bakes.
IN
a BOWL, gently but thoroughly whisk
together the eggs, egg yolks and the other 2/3 cup
sugar. Gradually whisk in the milk and vanilla.
POUR the custard
mixture into the caramel lined pan. Place the pan in
a large glass or ceramic baking dish and fill the
dish with 1-2 inches of hot water (about halfway up
the side of the baking dish).
BAKE for 35-45
minutes in the water bath and check with a knife
inserted two-thirds of the way to the center. If
knife comes out clean, they are done.
REMOVE
from water bath and let cool. Let cool
in refrigerator for 1-8 hours. Before serving, run a
sharp knife around the edge of the flan to release it.
Place a large serving plate over the baking dish and
using both hands, invert the dishes so that the flan
and sauce unmold onto the platter. Refrigerate again
until serving time.