1 cup sugar, granulated
1/2 cup water
6 eggs, large
6 egg yolks, large
1 1/2 teaspoon vanilla
3 Tablespoons superfine sugar (ground granulated sugar)
3 3/4 cups milk
Preheat oven to 350°. Put 1 cup of sugar and water in a heavy saucepan and boil until a light coffee color. (Watch carefully as it is apt to burn. A tell-tale sign is bubbles starting to multiply rapidly). Quickly pour caramel into a mold (soufflé or individual custard cups). Tilt and rotate mold until the caramel coats sides and bottom. Allow to cool.
Mix eggs, egg yolks, vanilla, superfine sugar, and salt into a bowl. Mix with a wooden spoon. Heat milk until just before boiling and pour into egg mixture. Constantly stir so the eggs do not scramble. Strain custard into caramelized mold. Cover mold with waxed paper and place in a baking dish or pot with water half-way up the mold. Cook for 1 hour in a preheated 350° oven. Allow to cool. Before inverting it into a rimmed dish deep enough to hold the caramel sauce, run a knife around the edge of flan. Garnish with slivers of orange zest if you like. The zest adds a depth of flavor as well.
Click here to watch a video that details the preparation.
*Also known as Cream Caramel—A most decidedly favorite and much requested dessert!